
Rnnk ,.l7 



GopigktN". 



COPYRIGHT DEPOSm 



JOHNSON'S 

STANDARDIZING 

COMPUTER 



A BOOK OF PRACTICAL STANDARDIZING TABLES 

FOR CREAMERIES, ICE CREAM FACTORIES, DAIRYMEN, CITY 

MILK SUPPLY CONCERNS, ETC. 



COPYRIGHTED BY 

CHARLES A. JOHNSON 
1913 



FIRST EDITION 



PUBLISHED BY 

CHARLES A. JOHNSON 

BOX 434 

i" NORWAY, MICHIGAN 
PRICE BY MAIL : : : $1.50 



INTRODUCTORY ^'^ 



A few words of introduction will be necessary to give a 
few of the users at least, an idea as to why this little book was 
printed, what it is used for and how to use it. 

• For the benefit of those not thoroughly familiar with the 
fundamental principles of dairying and with the numerous 
calculations involved in the daily problems of those connected 
in dairying in its many forms, I wish to say that all milk and 
cream (or very nearly all) is bought by the Babcock test, on a 
percentage basis according to the amount of butter fat it 
contains. 

To make this point clear I wish you to understand that 
each individual lot of milk or cream received by the different 
dairy concerns is first weighed then thoroughly mixed until in 
a uniform condition throughout and a sample taken. 

The sample represents an average of the entire amount of 
the delivery or shipment and is then tested to ascertain the 
exact percentage of butter fat. For instance: If a patron 
delivers 500 pounds of milk testing three and five-tenths per 
cent (3.5%) butter fat, and butter fat is worth 30 cents per 
pound the calculation is; 500 pounds x .035=17.5 pounds of 
butter fat; 17.5 pounds of butter fat x 30 cents=$5.25 (or the 
amount that the patron receives). If a patron delivers 40 
pounds of cream testing forty per cent (40%) butter fat, and 
butter fat is worth 40 cents per pound, the calculation is; 40 
pounds X .40=16 pounds of butter fat, and 16 x 40 cents= 
$6.40, which is the amount that the patron receives. 

The foregoing problems should be sufficient to impress 
the reader with the fact, that it is a case of quality, not quan- 
tity that counts in buying milk and cream, and' that the qual- 
ity of all dairy products such as milk, cream,' condensed milk 
and cream, and the different ice creams depends entirely on 
the amount of butter fat contained in thetn. 



f/.t^ 



^ We all prefer a thick cream (or a cream containing a high 
percentage of butter fat) to a thin cream (or a cream contain- 
-ing very little butter fat). 

And from the problems it can readily be seen that milk 
and cream is bought on a butter fat basis, consequently we 
must agree that products bought on a butter fat basis should 
be sold on no other basis, than a butter fat basis. 

Cream separators cannot be relied upon as separating 
the same quality of cream each day, nor can any two patrons' 
cream be relied upon as testing the same. We may receive 
cream testmg as high as 45% or 50% and we may receive 
cream testing as low as 10% or even lower. 

I now Avish to call your particular attention to the fact 
that it is perfectly legitimate to buy milk and cream of any 
percentage of butter fat, but when any dairy product is sold 
it must be up to the standard of the state in which it is sold. 

Nearly every state in the union has a butter fat standard 
for milk and cream, condensed milk and cream and the differ- 
ent ice creams. The state standards are state laws and must 
be lived up to if we hope to keep out of trouble. 

Butter makers, ice cream makers or anyone else connected 
in dairying in any way are continually between two fires. If 
we put out goods too low in butter fat we are subject to fines. 
If we put out goods too high in butter fat, we cannot hope to 
compete with outside competition and failure is bound to be 
the result. 

Our best cream customers Avill soon become dissatisfied if 
we give them milk for cream and our ice cream customers will 
not approve of frozen whip cream one day, and frozen milk the 
next. 

To know the numerous rules in standardization, or use a 
standardizing computer, is the only sane way of running any 
dairy business and the only way milk, cream and ice cream can 
be put out uniformly from day to day. 

The writer, after having training at the Universit}^ of 
Wisconsin and experience in creameries, ice cream factories, 
pasteurizing plants, test rooms, city milk supply concerns, etc., 



has seen the great need of a book of this kind, and has often 
wondered why one has not been printed long before. 

My experience as a butter and ice cream maker in Wiscon- 
sin, Iowa, Oregon, Nevada, California and Michigan, as well as 
my visits to some of the largest and most up-to-date plants in 
the United States (in five other states), has put me in a posi- 
tion to see the kind and style of tables best adapted to answer 
all purposes in standardization and I now submit them for 
your kindest approval. 

Before closing this introduction I wish to say that I hope 
1 have not impressed anyone with the idea that I think I know 
more than anyone else engaged in this line of business. Neither 
is it my intention to convey the impression that I consider 
myself above or a great deal brighter than my fellow workers. 

What I have said has been for the sole purpose of giving 
the users an idea as to why these tables were compiled and why 
I consider myself better qualified to put out a book of this 
kind than the average butter and ice cream maker. 

The little book is absolutely the only '' standardizing com- 
puter" in print and outside of typographical errors is abso- 
lutely correct, (that is, all calculations have been proven with 
a four place decimal). 

If the tables are used according to the explanation 
accompanying them, the purchaser will soon consider the book 
the greatest little book ever gotten up, and one that will pay 
for itself many times each year. 

Very truly yours, 

CHAS. A. JOHNSON, 

Publisher. 



SKIM MILK TABLE— 1 GALLON. 
EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 30% cream and skim milk are to be mixed to produce 
1 gallon of 22',( cream,^ use the table as follows: Run down 
the figures at the left of the table until to 30%, then follow 
the line over to the 22% column, and the amount is 5.8 pounds 
of 30% cream needed. Add enough skim milk to make 1 
gallon and the test will then be 22%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


zo% 


327c 


34% 


15% 


5.3 


6.4 


7.4 






















16% 


5. 


6. 


7. 






















17% 


4.7 


5.6 


6.5 


7.5 




















18% 


4.4 


5.3 


6.2 


7.1 




















19% 


'4.2 


5.0 


5.8 


6.7 


7.5 


















20% 


4. 


■4.8 


5.6 


6.4 


7.2 


















21% 


3.8 


4.5 


5.3 


6.0 


6.8 


7.6 
















22% 


3.6 


4.3 


5.0 


5.8 


6.5 


7.2 
















23% 


3.4 


4.1 


4.8 


5.5 


6'. 2 


6.9 


7.6 














24% 


3.3 


4. 


4.6 


5.3 


6. 


6.6 


• 7.3 














25% 


3.2 


3.S 


4.4 


5.1 


5.7 


6.4 


7.0 


7.6 












26% 


3.0 


3.6 


4.3 


4.9 


5.5 


6.1 


6.7 


7.3 












27% 


2.9 


3.5 


4.1 


4.7 


5.3 


5.9 


6.5 


7.1 


7.7 










28% 


2.8 


3.4 


4. 


4.5 


5.1 


5.7 


6.2 


6.8 


7.4 










29% 


2.7 


3.3 


3.8 


4.4 


4.9 


5.5 


6.0 


6.6 


7.1 


7.7 








30% 


2.6 


3.2 


3.7 


4.2 


4.8 


5.3 


5.8 


6.4 


6.9 


7.4 








31% 


2.5 


3.0 


3.6 


4.1 


4.6 


5.1 


5.6 


6.1 


6.7 


7.2 


7.7 






32% 


2.5 


3. 


3.5 


4. 


4.5 


5. 


5.5 


6. 


6.5 


7. 


7.5 






33% 


2.4 


2.9 


3.3 


3.8 


4.3 


4.8 


5.3 


5.8 


6.3 


6.7 


7.2 


7.7 




84% 


2.3 


2.8 


3.2 


3.7 


4.2 


4.7 


5.1 


5.6 


6.1 


6.5 


7.0 


7.5 




35% 


2 '' 


2.7 


3.2 


3.6 


4.1 


4.5 


5.0 


5.4 


5.9 


6.4 


6.8 


7.3 


7.7 


36% 


2^2 


2.6 


3.1 


3.5 


4. 


4.4 


4.8 


5.3 


5.7 


6.2 


6.6 


7.1 


7.5 


37% 


2.1 


2.5 


3.0 


3.4 


3.8 


4.3 


4.7 


5.1 


5.6 


6.0 


6.4 


6.9 


7.3 


38% 


2.1 


2.5 


2.9 


3.3 


3.7 


4.2 


4.6 


5.0 


5.4 


5.8 


6.3 


6.7 


7.1 


39% 


2.0 


2.4 


2.8 


3.2 


3.6 


4.1 


4.5 


4.9 


5.3 


5.7 


6.1 


6.5 


6.9 


407c 


2. 


2.4 


2.8 


3.2 


3.6 


4. 


4.4 


4.8 


5.2 


5.6 


6. 


6.4 


6.8 


41% 


1.9 


2.3 


2.7 


3.1 


3.5 


3.9 


4.2 


4.6 


5.0 


5.4 


5.8 


6.2 


6.6 


42% 


1.9 


2.2 


2.6 


3.0 


3.4 


3.8 


4.1 


4.5 


4.9 


5.3 


5.7 


6.0 


6.4 


43% 


1.8 


2.2 


2.6 


2.9 


3.3 


3.7 


4.0 


4.4 


4.8 


5.2 


5.5 


5.9 


6.3 


44% 


1.8 


2.1 


2.5 


2.9 


3.2 


3.6 


4. 


4.3 


4.7 


5.0 


5.4 


5.8 


6.1 


45% 


1.7 


2.1 


2.4 


• 2.8 


?.2 


. 3.5 


• 3.9 


4.2 


4.6 


4.9 


5.3 


5.6 


6.0 


46% 


1.7 


2.0 


2.4 


2.7 


3.1 


3.4 


3.8 


4.1 


4.5 


4.8 


5.2 


5.5 


5.9 


47% 


1.7 


2.0 


2.3 


2.7 


3.0 


3.4 


3.7 


4.0 


4.. 4 


4.7 


5.1 


5.4 


5.7 


48% 


1.6 




2.3 


2.6 


3. 


3.3 


3.6 


4. 


4.3 


4.6 


5. 


5.3 


5.6 


49% 


1.6 


i.'o 


2.2 


2.6 


2.9 


3.2 


3.5 


3.9 


4.2 


4.5 


4.8 


5.2 


5.5 


50% 


1.6 


1.9 


2.2 


2.5 


2.8 


, 3.2 


3.5 


3.8 


4.1 


4.4 


4.8 


5.1 


5.4 



SKIM MILK TABLE— 2 GALLONS. 

EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 20% cream and skim milk are to be mixed to produce 
2 gallons of 14^0 cream, use the table as follows: Run down 
the figures at the left of the table until to 20 7o, then follow 
the line over to the 14% column, and the amount is 11.2 
pounds of 20% cream needed. Add enough skim milk to make 
2 gallons and the test will then be 14%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


10.6 


12.8 


14.9 






















16% 


10. 


12. 


14. 






















17% 


9.4 


11.2 


13.1 


15.0 




















18% 


8.8 


10.6 


12.4 


14.2 




















19% 


8.4 


10.1 


11.7 


13.4 


15.1 


















20% 


8. 


9.6 


11.2 


12.8 


14.4 


















21% 


7.6 


9.1 


10.6 


12.1 


13.7 


15.2 
















22% 


7.2 


8.7 


10.1 


11.6 


13.0 


14.5 
















23% 


6.9 


8.3 


9.7 


11.1 


12.5 


13.9 


15.3 














24% 


6.6 


8.0 


9.3 


10.6 


12. 


13.3 


14.6 














25% 


6.4 


7.6 


8.9 


10.2 


11.5 


12.8 


14.0 


15.3 












26% 


6.1 


7.3 


8.6 


9.8 


11.0 


12.3 


13.5 


14.7 












27% 


5.9 


7.1 


8.2 


9.4 


10.6 


11.8 


13.0 


14.2 


15.4 










28% 


5.7 


6.8 


8. 


9.1 


10.2 


11.4 


12.5 


13.7 


14.8 










29% 


5.5 


6.6 


7.7 


8.8 


9.9 


11.0 


12.1 


13.2 


14.3 


15.4 








30% 


5.3 


6.4 


7.4 


8.5 


9.6 


10.6 


11.7 


12.8 


13.8 


14.9 








31% 


5.1 


6.1 


7.2 


8.2 


9.2 


10.3 


11.3 


12.3 


13.4 


14.4 


15.4 






32% 


5. 


6. 


7. 


8. 


9. 


10. 


11. 


12. 


13. 


14. 


15. 






33% 


4.8 


5.8 


6.7 


7.7 


8.7 


9.6 


10.6 


11.6 


12.6 


13.5 


14.5 


15.5 




34% 


4.7 


5.6 


6.5 


7.5 


8.4 


9.4 


10.3 


11.2 


12.2 


13.1 


14.1 


15.0 




35% 


4.5 


5.4 


6.4 


7.3 


8.2 


9.1 


10.0 


10.9 


11.8 


12.8 


13.7 


14.6 


15.5 


36% 

37% 


4.4 


5.3 


6.2 


7.1 


8.0 


8.8 


9.7 


10.6 


11.5 


12.4 


13.3 


14.2 


15.1 


4.3 


5.1 


6.0 


6.9 


7.7 


8.6 


9.5 


10.3 


11.2 


12.1 


12.9 


13.8 


14.7 


38% 


4.2 


5.0 


5.8 


6.7 


7.5 


8.4 


9.2 


10.1 


10.9 


11.7 


12.6 


13.4 


14.3 


39% 


4.1 


4.9 


5.7 


6.5 


7.3 


8.2 


9.0 


9.8 


10.6 


11.4 


12.3 


13.1 


13.9 


40% 


4. 


4.8 


5.6 


6.4 


7.2 


8. 


8.8 


9.6 


10.4 


11.2 


12. 


12.8 


13.6 


41% 


3.9 


4.6 


5.4 


6.2 


7.0 


7.8 


8.5 


9.3 


10. 1 


10.9 


11.7 


12.4 


13.2 


42% 
43% 


3.8 


4.5 


5.3 


6.0 


6.8 


7.6 


8.3 


9.1 


9.9 


10.6 


11.4 


12.1 


12.9 


3.7 


4.4 


5.2 


5.9 


6.6 


7.4 


8.1 


8.9 


9.6 


10.4 


11.1 


11.9 


12.6 


44% 


3.6 


4.3 


5.0 


5.8 


6.5 


7.2 


8. 


8.7 


9.4 


10.1 


10.9 


11.6 


12.3 


45% 
46% 
47% 
48% 
49% 
50% 


3.5 


4.2 


4.9 


5.6 


6.4 


7.1 


7.8 


8.5 


9.2 


9.9 


10.6 


11.3 


12.0 


3.4 


4.1 


4.8 


5.5 


6.2 


6.9 


7.6 


8.3 


9.0 


9.7 


10.4 


11.1 


11.8 


3.4 


4.0 


4.7 


5.4 


6?1 


6.8 


7.4 


8.1 


8.8 


9.5 


10.2 


10.8 


11.5 


3'. 2 


4. 


4.6 


5.3 


6. 


6.6 


7.3 


8. 


8.6 


9.3 


10. 


10.6 


11.3 


3.2 


3.9 


4.5 


5.2 


5.8 


6.5 


7.1 


7.8 


8.4 


9.1 


9.7 


10.4 


11.1 


3.2 


3.8 


4.4 


5.1 


5.7 


6.4 


7.0 


7.6 


8.3 


8.9 


9.6 


10.2 


10.8 



SKIM MILK TABLE— 3 GALLONS. 



EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 50% cream and skim milk are to be mixed to produce 
3 gallons of 34^0 cream, use the table as follows: Run doAvn 
the figures at the left of the table until to 50%, then follow 
the line over to the 34% column, and the amount is 16.3 pounds 
of 50% cream needed. Add enough skim milk to make 3 



gall 


ons 


and the test will then 


be 34%. 














10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


15.9 


19.2 


22.3 






















16% 


15. 


18. 


21. 






















17% 


14.1 


16.9 


19.7 


22.5 




















18% 


13.3 


15.9 


18.6 


21.3 




















19% 


12.6 


15.1 


17.6 


20.1 


22 7 


















20% 


12. 


14.4 


16.8 


19.2 


iile 


















21% 


11.4 


13.7 


15.9 


18.2 


20.5 


22.8 
















22% 


10.8 


13.0 


15.2 


17.4 


19.6 


21.8 
















23% 


10.4 


12.5 


14.5 


16.6 


18.7 


20.8 


22.9 














24% 


9.9 


12. 


13.9 


15.9 


18. 


19.9 


21.9 














25% 


9.6 


11.5 


13.4 


15.3 


17.2 


19.2 


21.1. 


23.0 












26% 


9.2 


11.0 


12.9 


14.7 


16.5 


18.4 


20.2 


22.1 












27% 


8.8 


10.6 


12.4 


14.2 


15.9 


17.7 


19.5 


21.3 


23.1 










28% 


8.5 


10.2 


12. 


13.7 


15.4 


17.1 


18.8 


20.5 


22.2 










29% 


8.2 


9.9 


11.5 


13.2 


14. S 


16.5 


18.1 


19.8 


21.5 


23.1 








30% 


7.9 


9.6 


11.1 


12.7 


14.4 


15.9 


17.5 


19.2 


20.7 


22.3 








31% 


7.7 


9.2 


10.8 


12.3 


13.9 


15.4 


17.0 


18.5 


20.1 


21.6 


23.2 






32% 


7.5 


9. 


10.5 


12. 


13.5 


15. 


16.5 


18. 


19.5 


21. 


22.5 






33% 


7.2 


8.7 


10.1 


11.6 


13.0 


14.5 


15.9 


17.4 


18.9 


20.3 


21.8 


23.2 




34% 


7.0 


.8.4 


9.8 


11.2 


12.6 


14.1 


15.5 


16.9 


18.3 


19.7 


21.1 


22.5 




35 7o 


6.8 


8.2 


9.6 


10.9 


12.3 


13.7 


15.0 


16.4 


17.8 


19.2 


20.5 


21.9 


23.3 


36% 


6.6 


7.9 


9.3 


10.6 


12. 


13.3 


14.6 


15.9 


17.3 


18.6 


19.9 


21.3 


22.6 


37% 


6.4 


7.7 


9.0 


10.3 


11.6 


12.9 


14.2 


15.5 


16.8 


18.1 


19.4 


20.7 


22.0 


38% 


6.3 


7.5 


8.8 


10.0 


11.3 


12.6 


13.8 


15.1 


16.4 


17.6 


18.9 


20.1 


21.4 


39% 


6.1 


7.3 


8.6 


9.8 


11.0 


12.3 


13.5 


14.7 


15.9 


17.2 


18.4 


19.6 


20.9 


40% 


6. 


7.2 


8.4 


9.6 


10.8 


12. 


13.2 


14.4 


15.6 


16.8 


18. 


19.2 


20.4 


41% 


5.8 


7.0 


, 8.1 


9.3 


10.5 


11.7 


12.8 


14.0 


15.2 


16.3 


17.5 


18.7 


19.8 


42% 


5.7 


6.8 


7.9 


9.1 


10.2 


11.4 


12.5 


13.7 


14.8 


15.9 


17.1 


18.2 


19.4 


43% 


5.5 


6.6 


7.8 


8.9 


10.0 


11.1 


12.-2 


13.3 


14.4 


15.6 


16.7 


17.8 


18.9 


44% 


5.4 


6.5 


7.6 


8.7 


9.8 


10.8 


12. 


13.0 


F4.1 


15.2 


16.3 


17.4 


18.5 


45% 


5.3 


6.3 


7.4 


8.5 


9.6 


10.6 


11.7 


12.7 


13.8 


14.9 


15.9 


17.0 


18.1 


46% 


5.1 


6.2 


7.2 


8.3 


9.3 


10.4 


11.4 


12.5 


13.5 


14.5 


15.6 


16.6 


17.7 


47% 


5.1 


6.1 


7.1 


8.1 


9.1 


10.2 


11.2 


12.2 


13.2 


14.2 


15.3 


16.3 


17.3 


48% 


4.9 


6.0 


6.9 


7.9 


9.0 


9.9 


10.9 


12. 


12.9 


13.9 


15. 


15.9 


16.9 


49% 


4.8 


5.8 


6.8 


7.8 


8.7 


9.7 


10.7 


11.7 


12.7 


13.7 


14.6 


15.6 


16.6 


50% 


4.8 


5.7 


6.7 


7.6 


8.6 


9.6 


10.5 


11.5 


12.4 


13.4 


14.4 


■ 15.3 


16.3 



SKIM MILK TABLE— 4 GALLONS. 

EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 40% cream and skim milk are to be mixed to produce 
4 gallons of 28% cream, use the table as follows: Run down 
the figures at the left of the table until to 40%, then follow 
the line over to the 28% column, and the amount is 22.4 
pounds of 40% cream needed. Add enough skim milk to 
make 4 gallons and the test will then be 28%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


21.3 


25.6 


29.8 






















16% 


20. 


24. 


28. 






















17% 


18.8 


22.5 


26.3 


30.0 




















18% 


17.7 


21.3 


24.8 


28.4 




















19% 


16.8 


20.2 


23.5 


26.9 


30.2 


















20% 


16. 


19.2 


22.4 


25.6 


. 28.8 


















21% 


15.2 


IS. 2 


21.3 


24.3 


27.4 


30.4 
















22% 


14.5 


17.4 


20.3 


23.2 


26.1 


29.0 
















23% 


13.8 


16.6 


19.4 


2*? 9 


25.0 


27.8 


30.6 














24% 


13.3 


16. 


18.6 


21 '.3 


24. 


26.6 


29.3 














25% 


12.8 


15.3 


17.9 


20.4 


23.0 


25.6 


28.1 


30.7 












26% 


12.2 


14.7 


17.2 


19.6 


22.1 


24.6 


27.0 


29.5 












27% 


11.8 


14.2 


16.5 


18.9 


21.3 


23.6 


26.0 


28.4 


30.8 










28%. 


11.4 


13.6 


16. 


18.2 


20.5 


22.8 


25.1 


27.4 


29.6 










29% 


11. 


13.2 


15.4 


17.6 


19.8 


22.0 


24.2 


26.4 


28.6 


30.8 








30%> 


10.6 


, 12.8 


14.9 


17.0 


19.2 


21.3 


23.4 


25.6 


27.7 


29.8 








31% 


10.3 


12.3 


14.4 


16.4 


18.5 


20.6 


22.6 


24.7 


26.8 


28.8 


30.9 






32% 


10. 


12. 


14. 


16. 


18. 


20. 


22 


24. 


26. 


28. 


30. 






33% 


9.6 


11.6 


13.5 


15.4 


17.4 


19.3 


2113 


23.2 


25.2 


27.1 


29.0 


31. 




34% 


9.4 


11.2 


13.1 


15.0 


16.9 


18.8 


20.6 


22.5 


24.4 


26.3 


28.2 


30.0 




35% 


9.1 


10.9 


12.8 


14.6 


16.4 


18.2 


20.0 


21.9 


23.7 


25.6 


27.4 


29 2 


31.0 


36% 


8.8 


10.6 


12.4 


14.2 


16. 


17.7 


19.5 


21.3 


23.0 


24.8 


26.6 


28! 4 


30.2 


37% 


8.6 


10.3 


12.0 


13.8 


15.5 


17.2 


19. 


20.7 


22.4 


24.2 


25.9 


27.6 


29.4 


38% 


8.4 


10.0 


11.7 


13.4 


15.1 


16.8 


18.5 


20.2 


21.8 


23.5 


25.2 


26.9 


28.6 


39% 


8.2 


9.8 


11.4 


13.1 


14.7 


16.4 


18.0 


19.6 


21.3 


22.9 


24.6 


26.2 


27.8 


40% 


.8. 


9.6 


11.2 


12.8 


14.4 


16. 


17.6 


19.2 


20.8 


22.4 


24. 


25.6 


27.2 


41% 


7.8 


9.3 


10.9 


12.4 


14.0 


15.6 


17.1 


18.7 


20.2 


21.8 


23.4 


24.9 


26.5 


42% 


7.6 


9.1 


10.6 


12.1 


13.6 


15.2 


16.7 


18.2 


19.8 


21.3 


22.8 


24.3 


25.8 


43% 


7.4 


8.9 


10.4 


11.8 


13.3 


14.8 


16.3 


17.8 


19.3 


20.8 


22 3 


23.8 


25.2 


44% 


7.2 


8.7 


10.1 


11.6 


13.0 


14.5 


16. 


17.4 


18.8 


20.3 


21.8 


23.2 


24.7 


45%. 


7.0 


8.5 


9.9 


11.3 


12.8 


14.2 


15.6 


17.0 


18.4 


19.8 


21.3 


22.7 


24.1 


46% 


6.9 


8.3 


9.7 


11.1 


12.5 


13.8 


15.2 


16.6 


18.0 


19.4 


20.8 


22.2 


23.6 


47% 


6.8 


8.1 


9.5 


10.8 


12.2 


13.6 


14.9 


16.3 


17.6 


19.0 


20.4 


21.7 


23.1 


48% 


6.6 


8. 


9.3 


10.6 


12. 


13.3 


14.6 


16. 


17.3 


18.6 


20. 


21.3 


22.6 


49% 


6.5 


7.8 


9.1 


10.4 


11.7 


13.0 


14.3 


15.6 


16.9 


18.2 


19.5 


20.8 


22.2 


50% 


6.4 


7.6 


8.9 


10.2 


11.5 


12.8 


14.0 


15.3 


16.6 


17.9 


19.2 


20.4 


21.7 



SKIM MILK TABLE— 5 GALLONS. 
EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 25% cream and skim milk are to be mixed to produce 
5 gallons of 18% cream, use the table as follows: Run down 
the figures at the left of the table until to 25%, then follow the 
line over to the 18% column, and the amount is 28.8 pounds of 
25% cream needed. Add enough skim milk to make 5 gallons 



and the test 


ivill then be 18%. 


















10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


157c 


26.6 


32. 


37.3 






















16% 


25. 


30. 


35. 






















17% 


23.5 


28.2 


32.9 


37.6 




















18% 


22.2 


26.6 


31.1 


35.5 




















19% 


21.0 


25.2 


29.4 


33.6 


37.8 


















20% 


20. 


24. 


28. 


32. 


36. 


















21% 


19. 


22.5 


26.6 


30.4 


34.2 


38.0 
















22% 


18.1 


21.8 


25.4 


29.0 


32.7 


36.3 
















23% 


17.3 


20.8 


24.3 


27.8 


31.3 


34.7 


38.2 














24% 


16.6 


20. 


23.3 


26.6 


30. 


33.3 


36.6 














25% 


16. 


19.2 


22.4 


25.6 


28.8 


32. 


35.2 


38.4 












26% 


15.3 


18.4 


21.5 


24.5 


27.6 


30.7 


33.8 


36.9 












27% 


14.8 


17.7 


20.7 


23.7 


26.6 


29.6 


32.5 


35.5 


38.5 










28% 


14.2 


17.1 


20. 


22.8 


25.7 


28.5 


31.4 


34.2 


37.1 










29% 


13.7 


16.5 


19.3 


22.0 


24.8 


27.5 


30.3 


33.1 


35.8 


38.6 








30% 


13.3 


16. 


18.6 


21.3 


24. 


26.6 


29.3 


32. 


34.6 


37.3 








317c 


12.9 


15.4 


18.0 


20.6 


23.2 


25.8 


28.3 


30.9 


33.5 


36.1 


38.7 






32% 


12.5 


15. 


17.5 


20. 


22.5 


25. 


27.5 


30. 


32.5 


35. 


37.5 






33% 


12.1 


14.5 


16.9 


19.3 


21.8 


24.2 


26.6 


29.5 


31.5 


33.9 


36.3 


38.7 




34% 


11.7 


14.1 


16.4 


18.8 


21.1 


23.5 


25.8 


28.2 


30.5 


32.9 


35.2 


37.6 




35% 


11.4 


13.7 


16. 


18.2 


20.5 


22.8 


25.1 


27.4 


29.7 


32. 


34.2 


36.5 


38.8 


36% 


11.1 


13.3 


15.5 


17.7 


20. 


22.2 


24.4 


26.6 


28.8 


31.1 


33.3 


35.5 


37.7 


377c 


10.8 


12.9 


15.1 


17.2 


19.4 


21.6 


23.7 


25.9 


28.1 


30.2 


32.4 


34.5 


36.7 


38% 


10.5 


12.6 


14.7 


16.8 


18.9 


21.0 


23.1 


25.2 


27.3 


29.4 


31.5 


33.6 


35.7 


397o 


10.2 


12.3 


14.3 


16.4 


18.4 


20.5 


22.5 


24.6 


26.6 


1 28.7 


30.7 


32.8 


34'. 8 


40% 


10. 


12. 


14. 


16. 


18. 


20. 


22. 


24. 


26. 


28. 


30. 


32. 


34. 


n% 


9.7 


11.7 


13.6 


15.6 


17.5 


19.6 


21.4 


23.4 


25.3 


27.3 


29.2 


31.2 


33.1 


i-2% 


9.5 


11.4 


13.3 


15.2 


17.1 


19. 


20.9 


22.8 


24.7 


26.6 


28.5 


30.4 


32.3 


43%, 


9.3 


11.1 


13. 


14.8 


16.7 


18.6 


20.4 


22.3 


24.1 


26. 


27.9 


29.7 


31.6 


447o 


9.0 


10.9 


12.7 


14.5 


16.3 


18.1 


20. 


21.8 


23.6 


25.4 


27.2 


29.0 


30.9 


45 7o 


8.8 


10.6 


12.4 


14.2 


16. 


17.7 


19.5 


21.3 


23.1 


24.8 


26^6 


28.4 


30.2 


46%, 


8.6 


10.4 


12.1 


13.9 


15.6 


17.3 


19.1 


20.8 


22.6 


24.3 


26.0 


27.8 


29.5 


477r 


8.5 


10.2 


11.9 


13.6 


15.3 


17. 


18.7 


20.4 


22.1 


23.8 


25.5 


27.2 


28.9 


48%, 


8.3 


ID. 


11.6 


13.3 


15. 


16.6 


18.3 


20. 


21.6 


23.3 


25. 


26.6 


28.3 


497o 


8.1 


9.7 


11.4 


13.0 


14.6 


16.3 


17.9 


19.5 


21.2 


22.8 


24.4 


26.1 


27.7 


50% 


8. 


9.6 


11.2 


12.8 


14.3 


16. 


17.6 


19.2 


20.8 


22.4 


24. 


25.6 


27.2 



SKIM MILK TABLE— 51/2 GALLONS. 

EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 45% cream and skim milk are to be mixed to produce 
5% gallons of 30% cream, use the table as follows: Run 
down the figures at the left of the table until to 45%, then 
follow the line over to the 30% column, and the amount is 
29.3 pounds of 45% cream needed. Add enough skim milk 
to make 5% gallons and the test will then be 30%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


29.3 


35.2 


41.0 






















16% 


27.5 


33. 


38.5 






















17% 


25.8 


31.0 


36.1 


41.3 




















18% 


24.4 


29.3 


34.2 


39.1 




















19% 


23.1 


27.7 


32.3 


37.0 


41.6 


















20% 




26.4 


30.8 


35.2 


39.6 


















21% 


20 ".9 


24.7 


29.3 


33.4 


37.7 


41.8 
















22% 


19.9 


23.9 


27.9 


31.9 


35.9 


39.9 
















23% 


19.0 


22.9 


26.7 


30.5 


34.4 


38.2 


42.0 














24% 


18.3 


22. 


25.6 


29.3 


33. 


36.6 


40.3 














25% 


17.6 


21.1 


24.6 


28.1 


31.6 


35.2 


38.7 


42 .2 












26% 


16.8 


20.2 


23.6 


26.9 


30.4 


33.8 


37.1 


40!5 












27% 


16.2 


19.5 


22.7 


26.0 


29.3 


32.5 


35.8 


39.1 


42.3 










28% 


15.6 


18.8 


22. 


25.1 


■28.2 


31.4 


34.5 


37.6 


40.8 










29% 


15.1 


18.2 


21.2 


24.2 


27.2 


30.3 


33.3 


36.4 


39.4 


42.4 








30% 


14.6 


17.6 


20.5 


23.4 


26.4 


29.3 


32.2 


35.2 


38.1 


41.0 








31% 


14.1 


16.9 


19.8 


22.6 


25.5 


28.3 


31.1 


34.0 


36.9 


39.7 


42.5 






32% 


13.7 


16.5 


19.2 


22. 


24.7 


27.5 


30.2 


33. 


35.7 


38.5 


41.2 






33% 


13.3 


15.9 


18.6 


21.2 


23.9 


26.6 


29.3 


31.9 


34.6 


37.2 


39.9 


42.6 




34% 


12.9 


15.5 


18.0 


20.6 


23.2 


25.8 


28.4 


31.0 


33.6 


36.1 


38.7 


41.3 




35% 


12.5 


15.0 


17.6 


20.0 


22.6 


25.1 


27.6 


30.1 


32.6 


35.2 


37.6 


40.2 


42.7 


36% 


12.2 


14.6 


17.1 


19.5 


22. 


24.4 


26.8 


29.3 


31.7 


34.2 


36.6 


39.1 


41.5 


37% 


11.8 


14.2 


16.6 


18.9 


21.3 


23.7 


26.1 


28.4 


30.9 


33.2 


35.6 


38. 


40.4 


38% 


11.5 


13.8 


16.1 


18.4 


20.7 


23.1 


25.4 


27.7 


30.0 


32.3 


34.7 


37.0 


39.3 


39% 


11.2 


13.5 


15.7 


18.0 


20.2 


22.5 


24.8 


27.0 


29.3 


31.5 


33.8 


36.0 


38.3 


40% 


11. 


13.2 


15.4 


17.6 


19.8 


22. 


24.2 


26.4 


28.6 


30.8 


33. 


35.2 


37.4 


41% 


10.7 


12.8 


15.0 


17.1 


19.3 


21.5 


23.5 


25.7 


27.8 


30.0 


32.1 


34.3 


36.4 


42% 


10.4 


12.5 


14.6 


16.7 


18.8 


20.9 


23.0 


25.1 


27 2 


29.3 


31.4 


33.4 


35.5 


43% 


10.2 


12.2 


14.3 


16.3 


18.3 


20.4 


22.4 


24.5 


26.' 5 


28.6 


30.6 


32.7 


34.7 


44% 


9.S 


11 '.9 


13.9 


15.9 


17.9 


19.9 


22. 


23.9 


25.9 


27.9 


29.9 


31.9 


33.9 


45% 


9.7 


11.7 


13.6 


15.6 


17.6 


19.5 


21.5 


23.4 


25.4 


27.3 


29.3 


31.2 


33.2 


46% 


9.5 


11.4 


13.3 


15.2 


17.2 


19.0 


21.0 


22.9 


24.8 


26.7 


28.6 


30.5 


32.5 


47% 


9.3 


11.2 


13.0 


14.9 


16.8 


18.7 


20.5 


22.4 


24.3 


26.1 


28.0 


29.9 


31.7 


48% 


■9.1 


11. 


12.8 


14.6 


16.5 


18.3 


20.1 


22. 


23.8 


25.6 


27.5 


29.3 


31.1 


49% 


8.9 


10.7 


12.5 


14.3 


16.1 


17.9 


19.7 


21.5 


23.3 


25.1 


26.8 


28.7 


30.5 


50% 


8.8 


10.5 


12.3 


14.0 


15.7 


17.6 


19.3 


21.1 


22.8 


24.6 


26.4 


28.1 


29.9 



SKIM MILK TABLE— 6 GALLONS. 
EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 33% cream and skim milk are to be mixed to produce 
6 gallons of 10% cream, use the table as follows: Run down 
the figures at the left of the table until to 33%, then follow the 
line over the 10% column, and the amount is 14.5 pounds 
of 33% cream needed. Add enough skim milk to make 6 
gallons and the test will then be 10%. 





10% 


12% 


14% 


16% 


18%, 


20% 


22% 


24% 


26.% 


28% 


30% 


32% 


34% 


15% 


31.9 


38.4 


44.7 






















16% 


30. 


36. 


42. 






















17% 


28.2 


33.8 


39.4 


45.1 




















18%^ 


26.6 


31.9 


37.3 


42.6 




















19% 


25.2 


30.3 


35.3 


40.3 


45.4 


















20% 


24. 


28.8 


33.6 


38.4 


43.2 


















21% 


22.8 


27.4 


31.9 


36.5 


41.1 


45.6 
















22%. 


21.7 


26.1 


30.5 


34.8 


39.2 


43.6 
















23% 


20.8 


25.0 


29.1 


33.3 


37.5 


41.7 


45.9 














24% 


19.9 


24. 


27.9 


31.9 


36. 


39.9 


43.9 














25% 


19.2 


23.0 


26.8 


30.7 


34.5 


38.4 


42.2 


46.0 












26% 


18.4 


22.1 


25.8 


29.5 


33.1 


36.9 


40.5 


44.2 












27% 


17.7 


21.3 


24.8 


28.4 


31.9 


35.5 


39.0 


42.6 


46.2 










28% 


17.1 


20.5 


24. 


27.4 


30.8 


34.2 


37.6 


41.1 


44.5 










29% 


16.5 


19.8 


23.1 


26.4 


29.7 


33.0 


36.3 


39.7 


43.0 


46.3 








30%. 


15.9 


19.2 


22.3 


25.5 


28.8 


31.9 


35.1 


38.4 


41.5 


44.7 








317c 


15.4 


18.5 


21.6 


24.7 


27.8 


30.9 


34.0 


37.1 


40.2 


43.3 


46.4 






32% 


15. 


18. 


21. 


24. 


27. 


30. 


33. 


36. 


39. 


42. 


45. 






33% 


14.5 


17.4 


20.3 


23.2 


26.1 


29.0 


31.9 


34.8 


37.8 


40.6 


43.6 


46.5 




34% 


14.1 


16.9 


19.7 


22.5 


25.3 


28.2 


31.0 


33.8 


36.6 


39.4 


42.3 


45.1 




35% 


13.6 


16.4 


19.2 


21.9 


24.6 


27.4 


30.1 


32.8 


35.6 


38.4 


41.1 


43.8 


46.6 


36% 


13.3 


15.9 


18.6 


21.3 


24. 


26.6 


99 2 


31.9 


34.6 


37.3 


39.9 


42.6 


45.3 


37% 


12.9 


15.5 


18.1 


20.7 


23.3 


25.9 


28;5 


31.0 


33.7 


36.3 


38.8 


41.4 


44.1 


38% 


12.6 


15.1 


17.6 


20.1 


22.6 


25.2 


27.7 


30.3 


32.8 


35.3 


37.8 


40.3 


42.9 


39% 


12.3 


14.7 


17.2 


19.6 


22.1 


24.6 


27.0 


29.5 


31.9 


34.4 


36.9 


39.3 


41.8 


40% 


12. 


14.4 


16.8 


19.2 


2l!6 


24. 


26.4 


28.8 


31.2 


33.6 


36. 


38.4 


40.8 


41% 


11.7 


14.0 


16.3 


18.7 


21.0 


23.5 


25.7 


28.0 


30.4 


32.7 


35.1 


37.4 


39.7 


42% 


11.4 


13.6 


15.9 


18.2 


20.5 


22.8 


25.1 


27.4 


29.7 


31.9 


34.2 


36.5 


38.8 


43% 


11.1 


13.3 


15.6 


17.8 


20. 


22.3 


24.5 


26.7 


28.9 


31.2 


33.4 


35.7 


37.9 


4.4% 


10.8 


13.0 


15.2 


17.4 


19.6 


21.7 


24. 


26.1 


28.3 


30.5 


32.7 


34.8 


37.0 


45% 


10.6 


12.7 


14.8 


17.0 


19.2 


21.3 


23.4 


25.5 


27.7 


29.8 


31.9 


34.0 


36.2 


46% 


10.3 


12.4 


14.5 


16.6 


18.7 


20.8 


22 .9 


25.0 


27.1 


29.1 


31.2 


33.3 


35.4 


47% 


10.2 


12.2 


14.2 


16.3 


18.3 


20.4 


22 .4 


24.5 


26.5 


28.5 


30.6 


32.6 


34.6 


48% 


9.9 


12. 


13.9 


15.9 


18. 


19.9 


21 ."9 


24. 


25.9 


27.9 


30. 


31.9 


33.9 


49% 


9.7 


11.7 


13.6 


15.6 


17.5 


19.5 


21.5 


23.4 


25.4 


27.4 


29.3 


31.3 


33.3 


50% 


9.6 


11.5 


13.4 


15.3 


17.2 


19.2 


21.1 


23.0 


24.9 


26.8 


28.8 


30.7 


32.6 



SKIM MILK TABLE— 7 GALLONS. 
EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 31% cream and skim milk are to be mixed to produce 
7 gallons of 22% cream, use the table as follows: Run down 
the figures at the left of the table until to 31%, then follow 
the line over to the 22% column, and the amount is 39.6 
pounds of 31% cream needed. Add enough skim milk to 
make 7 gallons and the test will then be 22%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


807f 


82% 


34 7o 


15% 


37.3 


44.8 


52.2 






















16% 


35. 


42. 


49. 






















17% 


32.9 


39.4 


46.0 


52-. 6 




















18% 


31.0 


37.3 


43.5 


49.7 




















19% 


29.4 


35.3 


41.2 


47.1 


52.9 


















20% 


28'. 


33.6 


39.2 


44.8 


50.4 


















21% 


26.6 


31.9 


37.3 


42.6 


47.9 


53.2 
















22% 


25.4 


30.5 


35.6 


40.6 


45.7 


50.8 
















23% 


24.2 


29.1 


34.0 


38.9 


43.8 


48.6 


53.5 














24% 


23.3 


28. 


32.6 


37.3 


42. 


46.6 


51.3 














25% 


22.4 


26.8 


31.3 


35.8 


40.3 


44.8 


49.2 


53.7 












26% 


21.4 


25.8 


30.1 


34.4 


38.7 


43.0 


47.8 


51.6 












27% 


20.7 


24.8 


28.9 


33.1 


87.3 


41.4 


45.5 


49.7 


53.9 










28% 


19.9 


23.9 


• 28. 


31.9 


85.9 


39.9 


43.9 


47.9 


51.9 










29% 


19.2 


23.1 


27.0 


30.8 


34.7 


38.5 


42.4 


46.3 


50.1 


54.0 








30% 


18.6 


22 .4 


26.1 


29.8 


33.6 


37.3 


41.0 


44.8 


48.5 


52.2 








31%, 


18.0 


21 '.6 


25.2 


28.8 


32.4 


36.1 


39.6 


43.3 


46.9 


50.5 


54.1 






32% 


17.5 


21. 


24.5 


28. 


81.5 


35. 


38.5 


42. 


45.5 


49. 


52.5 






33% 


16.9 


20.3 


23.7 


27.0 


30.5 


33.8 


37.3 


40.6 


44.1 


47.4 


50.8 


54.2 




34% 


16.4 


19.7 


23.0 


26.3 


.29.6 


32.9 


36.1 


39.4 


42.7 


46.0 


49.3 


52.6 




35% 


15.9 


19.1 


22.4 


25.5 




31.9 


35.1 


38.3 


41.5 


44.8 


47.9 


51.1 


54.3 


36% 


15.5 


18.6 


21.7 


24.8 


28^ 


31.0 


34.1 


37.3 


40.3 


43.5 


46.6 


49.7 


52.8 


37% 


15.1 


18.1 


21.1 


24.1 


27.2 


30.2 


33.2 


36.2 


39.3 


42.3 


45.3 


48.3 


51.4 


38% 


14.7 


17.6 


20.5 


23.5 


26.4 


29.4 


32.4 


35.3 


88.2 


41.2 


44.1 


47.1 


50.0 


39% 


14.3 


17.2 


20.0 


22.9 


25.8 


28.7 


31.5 


34.4 


87.3 


40.1 


43.0 


45.9 


48.7 


40% 


14, 


16.8 


19.6 


22.4 


25.2 


28. 


30.8 


83.6 


86.4 


39.2 


42. 


44.8 


47.6 


41% 


13.6 


16.3 


19.1 


21.8 


24.5 


27.4 


30.0 


32.7 


35.4 


38.2 


40.9 


43.6 


46.4 


42% 


13.3 


15.9 


18.6 


21.2 


23.9 


26.6 


29.3 


31.9 


34.6 


37.3 


39.9 


42.6 


45.2 


43% 


13.0 


15.6 


18.2 


20.7 


23.3 


26.0 


28.6 


31.2 


33.8 


36.4 


39.0 


41.6 


44.2 


44% 


12.6 


15.2 


17.7 


20.3 


22.8 


25.4 


28. 


30.5 


33.0 


35.6 


38.1 


40.6 


43.2 


45% 


12.3 


14.9 


17.3 


19.8 


22.4 


24. S 


27.3 


29.8 


32.3 


34.7 


37.3 


39.7 


42.2 


46% 


12.1 


14.5 


17.0 


19.4 


21.9 


24.2 


26.7 


29.1 


31.6 


34.0 


36.4 


38.9 


41.3 


47% 


11.9 


14.2 


16.6 


19.0 


21.4 


23.8 


26.1 


28.6 


30.9 


33.3 


35.7 


38.0 


40.4 


48% 


11.6 


14. 


16.3 


18.6 


21. 


23.3 


25.6 


28. 


30.3 


82.6 


35. 


37.3 


39.6 


49% 


11.4 


13.6 


15.9 


18.2 


20.5 


22.8 


25.1 


27.3 


29.6 


31.9 


34.2 


36.5 


88.8 


50%, 


11.2 


13.4 


15.6 


17.9 


20.1 


22.4 


24.6 


26.8 


29.1 


31.3 


33.6 


35.8 


38.0 



SKIM MILK TABLE— 8 GALLONS. 



EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 20% cream and skim milk are to be mixed to produce 
8 gallons of 18% cream, use the table as follows: Run down 
the figures at the left of the table until to 20%, then follow the 
line over to the 18% column, and the amount is 57.6 pounds of 
20% cream needed. Add enough skim milk to make 8 gallons 
and the test will then be 18%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


42.6 


51.2 


59.6 






















16% 


40.0 


48. 


56. 






















17% 


37.6 


45.1 


52.6 


60.1 




















18% 


35.5 


42.6 


49.7 


56.8 




















19% 


33.6 


40.4 


47.1 


53.8 


60.5 


















20% 


32. 


38.4 


44.8 


51.2 


57.6 


















21%, 


30.4 


36.5 


42.6 


48.7 


54.8 


60.8 
















22% 


29.0 


34.8 


40.7 


46.4 


52.3 


58.1 
















23% 


27.7 


33.3 


38.8 


44.4 


50.0 


55.6 


61.2 














24% 


26.6 


32. 


37.2 


42.6 


48. 


53.2 


58.6 














25% 


25.6 


30.7 


35.8 


40.9 


46.0 


51.2 


56.3 


61.4 












26% 


24.5 


29.5 


34.4 


39.3 


44.2 


49.2 


54.0 


59.0 












27% 


23.6 


28.4 


33.1 


37.9 


42.6 


47.3 


52.0 


56.8 


61.6 










28% 


22.8 


27.3 


32. 


36.5 


41.1 


45.6 


50.2 


54.8 


59.3 










29% 


22. 


26.4 


30.8 


35.2 


39.6 


44.0 


48.4 


52.9 


57.3 


61.7 








30% 


21.2 


25.6 


29.8 


34.0 


38.4 


42.6 


46.8 


51.2 


55.4 


59.6 








31% 


20.6 


24.7 


28.8 


32.9 


37.1 


41.2 


45.3 


49.5 


53.6 


57.7 


61.9 






32% 


20. 


24. 


28. 


32. 


36. 


40. 


44. 


48. 


52. 


56. 


60. 






33% 


19.3 


23.2 


27.1 


30.9 


34.8 


38.7 


42.6 


46.4 


50.4 


54.2 


58.1 


62. 




34% 


18.8 


22.5 


26.3 


30.0 


33.8 


37.6 


41.3 


45.1 


48.8 


52.6 


56.4 


60.1 




35% 


18.2 


21.9 


25.6 


29.2 


32.8 


36.5 


40.1 


43.8 


47.5 


51.2 


54.8 


58.4 


62.1 


36% 


17.7 


21.2 


24.8 


28.4 


32. 


35.5 


39.0 


42.6 


46.1 


49.7 


53.2 


56.8 


60.4 


37% 


17.2 


20.7 


24.1 


27.6 


31.1 


34.5 


38. 


41.4 


44.9 


48.4 


51.8 


55.2 


58.8 


38% 


16.8 


20.1 


23.5 


26.8 


30.2 


33.6 


37.0 


40.4 


43.7 


47.1 


50.4 


53.8 


57.2 


39% 


16.4 


19.6 


22.9 


26.2 


2-9.5 


32.8 


36.0 


39.3 


42.6 


45.9 


49.2 


52.4 


55.7 


40% 


16. 


19.2 


22.4 


25.6 


28.8 


32. 


35.2 


38.4 


41.6 


44.8 


48. 


51.2 


54.4 


41% 


15.6 


18.7 


21 ".8 


24.9 


28.0 


31.3 


34.3 


37.4 


40.5 


43.6 


46.8 


49.9 


53.0 


42% 


15.2 


18.2 


21.2 


24.3 


27.3 


30.4 


33.5 


36.5 


39.6 


42.6 


45.6 


48.7 


51.7 


43% 


14.8 


17.8 


20.8 


23.7 


26.7 


29.7 


32.7 


35.6 


38.6 


41.6 


44.6 


47.6 


50.5 


44% 


14.4 


17.4 


20.3 


23.2 


26.1 


29.0 


32. 


34.8 


37.7 


40.7 


43.6 


46.4 


49.4 


45% 


14.1 


17.0 


19.8 


22.7 


25.6 


28.4 


31.2 


34.0 


36.9 


39.7 


42.6 


45.4 


48.3 


46% 


13.8 


16.6 


19.4 


22.2 


25.0 


27.7 


30.5 


33.3 


36.1 


38.8 


41.6 


44.4 


47.2 


47% 


13.6 


16.3 


19.0 


2l!7 


24.4 


27.2 


29.9 


32.7 


35.3 


38.0 


40.8 


43.5 


46.2 


48% 


13.2 


16. 


18.6 


21.2 


24. 


26.6 


29.2 


32. 


34.6 


37.2 


40. 


42.6 


45.2 


49% 


13.0 


15.6 


18.2 


20.8 


23.4 


26.0 


28.7 


31.2 


33.9 


36.5 


39.1 


41.7 


44.4 


50% 


12.8 


15.3 


17.9 


20.4 


23.0 


25.6 


28.1 


30.7 


33.2 


35.8 


38.4 


40.9 


43.5 



SKIM MILK TABLE— 9 GALLONS. 

EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 16% cream and skim milk are to be mixed to produce 
9 gallons of 14% cream, use the table as follows: Run down 
the figures at the left of the table until to 16%, then follow the 
line over to the 14% column, and the amount is 63 pounds 
of 16% cream needed. Add enough skim milk to make 9 
gallons and the test will then be 14%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


2i7o 


26% 


28% 


30%, 


32% 


34% 


15% 


47.9 


57.6 


67.1 






















16% 


45. 


54. 


63. 






















17% 


42.3 


50.7 


59.2 


67.6 




















18% 


39.9 


47.9 


55.9 


63.9 




















19% 


37.8 


45.4 


53.0 


60.5 


68.1 


















20% 


36. 


43.2 


50.4 


57.6 


64.8 


















21% 


34.2 


41.1 


47.9 


54.8 


61.6 


68.4 
















22% 


32.6 


39.2 


45.8 


52.2 


58.8 


65.4 
















23% 


31.2 


37.5 


43.7 


50.0 


56.3 


62.5 


68.8 














24% 


29.9 


36. 


41.9 


47.9 


54. 


59.9 


65.9 














25% 


28.8 


34.5 


40.3 


46.0 


51.8 


57.6 


63.3 


69.1 












26% 


27.6 


32.2 


38.7 


44.2 


49.9 


55.3 


60.8 


66.4 












27% 


26.6 


31.9 


37.2 


42.6 


47.9 


53.2 


58.5 


63.9 


69.3 










28% 


25.6 


30.7 


36. 


41.1 


46.2 


51.3 


56.5 


61.6 


66.7 










29% 


24.7 


29.7 


34.7 


39.6 


44.6 


49.5 


54.5 


59.5 


64.5 


69.4 








30% 


23.9 


28.8 


33.5 


38.3 


43.2 


47.9 


52.7 


57.6 


62.3 


67.1 








31% 


23.2 


27.8 


32.4 


37.0 


41.7 


46.4 


51.0 


55.7 


60.3 


64.9 


69.6 






32% 


22.5 


27. 


31.5 


36. 


40.5 


45. 


49.5 


54. 


58.5 


63. 


67.5 






33% 


21.7 


26.1 


30.5 


34.8 


39.2 


43.5 


47.9 


52.2 


56.7 


61.0 


65.4 


69.7 




34% 


21.1 


25.3 


29.6 


33.8 


38.0 


42.3 


46.5 


50.7 


54.9 


59.2 


63.4 


67.6 




35% 


20.5 


24.6 


28.8 


32.8 


36.9 


41.1 


45.1 


49.3 


53.4 


57.6 


61.6 


65.7 


69.9 


36% 


19.9 


23.9 


27.9 


31.9 


36.0 


39.9 


43.9 


47.9 


51.9 


55.9 


59.9 


63.9 


67.9 


37% 


19.4 


23.3 


27.1 


31.0 


35.0 


38.8 


42.7 


46.6 


50.5 


54.4 


58.3 


62.1 


66.1 


38% 


18.9 


22.6 


26.4 


30.2 


34.0 


37.8 


41.6 


45.4 


49.2 


53.0 


56.7 


60.5 


64.3 


39% 


18.4 


22.1 


25.8 


29.5 


33.2 


36.9 


40.5 


44.2 


47.9 


51.6 


55.3 


59.0 


62.7 


40% 


18. 


21.6 


25.2 


28.8 


32.4 


36. 


39.6 


43.2 


46.8 


50.4 


54. 


57.6 


61.2 


41% 


17.5 


21.0 


24.5 


28.0 


31.5 


35.2 


38.6 


42.1 


45.6 


49.1 


52.6 


56.1 


59.6 


42% 


17.1 


20.5 


23.9 


27.3 


30.7 


34.2 


37.7 


41.1 


44.5 


47.9 


51.3 


54.8 


58.2 


43% 


16.7 


20.0 


23.4 


26.7 


30.0 


33.4 


36.8 


40.1 


43.4 


46.8 


50.2 


53.5 


56.8 


44% 


16.2 


19.6 


22.8 


26.1 


29.4 


32.6 


36. 


39.2 


42.4 


45.8 


49.0 


52.2 


55.6 


45% 


15.9 


19.1 


22.3 


25.5 


28.8 


31.9 


35.1 


38.3 


41.5 


44.7 


47.9 


51.1 


54.3 


46% 


15.5 


18.7 


21.8 


25.0 


28.1 


31.2 


34.3 


37.5 


40.6 


43.7 


46.8 


50.0 


53.1 


47% 


15.3 


18.3 


21.4 


24.4 


27.5 


30.6 


33.6 


36.8 


39.7 


42.8 


45.9 


48.9 


52.0 


48% 


14.9 


18. 


20.9 


23.9 


27. 


29.9 


32.9 


36. 


38.9 


41.9 


45. 


47.9 


50.9 


49% 


14.6 


17.5 


20.5 


23.4 


26.3 


29.3 


32.3 


35.1 


38.1 


41.1 


44.0 


46.9 


49.9 


50% 


14.4 


17.2 


20.1 


23.0 


25.9 


28.8 


31.6 


34.5 


37.4 


40.3 


43.2 


46.0 


48.9 



SKIM MILK TABLE— 10 GALLONS. 

EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 40% cream and skim milk are to be mixed to produce 
10 gallons of 20% cream, use the table as follows: Run down 
the figures at the left of the table until to 40%, then follow 
the line over to the 20% column, and the amount is 40 pounds 
of 40% cream needed. Add enough skim milk to make 10 
gallons and the test will then be 20%. 





10% 


12% 


14% 


16% 


18%, 


20% 


227^ 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


53.3 


64. 


74.6 






















16% 


50. 


60. 


70. 






















17% 


47. 


56.4 


65.8 


75.2 




















18% 


44.4 


53.3 


62.2 


71.1 




















19% 


42.1 


50.5 


58.9 


67.3 


75.7 


















20% 


40. 


48. 


56. 


64. 


72. 


















21% 


38. 


45.7 


53.3 


60.9 


68.5 


76.1 
















22% 


36.3 


43.6 


50.9 


58.1 


65.4 


72.7 
















23% 


34.7 


41.7 


48.6 


55.6 


62.6 


69.5 


76.5 














24% 


33.3 


40. 


46.6 


53.3 


60. 


66.6 


73.3 














25% 


32. 


38.4 


44.8 


51.2 


57.6 


64. 


70.4 


76.8 












26% 


30.7 


36.9 


43. 


49.2 


55.3 


61.5 


67.6 


73.8 












27% 


29.6 


35.5 


41.4 


47.4 


53.3 


59.2 


65.1 


71.1 


77. 










28% 


28.5 


34.2 


40. 


45.7 


51.4 


57.1 


62.8 


68.5 


74.2 










29% 


27.5 


33.1 


38.6 


44.1 


49.6 


55.1 


60.6 


66.2 


71.7 


77.2 








30% 


26.6 


32. 


37.3 


42.6 


48. 


53.3 


58.6 


64. 


69.3 


74.6 








31% 


25.8 


30.9 


36.1 


41.2 


46.4 


51.6 


56.7 


61.9 


67. 


72.2 


77.4 






32% 


25. 


30. 


35. 


40. 


45. 


50. 


55. 


60. 


65. 


70. 


75. 






33% 


24.2 


29. 


33.9 


38.7 


43.6 


48.4 


53.3 


58.1 


63. 


67.8 


72.7 


77.5 




34% 


23.5 


28.2 


32.9 


37.6 


42.3 


47. 


51.7 


56.4 


61.1 


65.8 


70.5 


75.2 




35% 


22.8 


27.4 


32. 


36.5 


41.1 


45.7 


50.2 


54.8 


59.4 


64. 


68.5 


73.1 


77.7 


36% 


22.2 


26.6 


31.1 


35.5 


40. 


44.4 


48.8 


53.3 


57.7 


62.2 


66.6 


71.1 


75.5 


37% 


21.6 


25.9 


30.2 


34.5 


38.9 


43.2 


47.5 


51.8 


56.2 


60.5 


64.8 


69.1 


73.5 


38% 


21. 


25.2 


29.4 


33.6 


37.8 


42.1 


46.3 


50.5 


54.7 


58.9 


63.1 


67.3 


71.5 


39% 


20.5 


24.6 


28.7 


32.8 


36.9 


41. 


45.1 


49.2 


53.3 


57.4 


61.5 


65.6 


69.7 


40% 


20. 


24. 


28. 


32. 


36. 


40. 


44. 


48. 


52. 


56. 


60. 


64. 


68. 


41% 


19.5 


23.4 


27.3 


31.2 


35.1 


39.2 


42.9 


46.8 


50.7 


54.6 


58.5 


62.4 


66.3 


42% 


19. 


22.8 


26.6 


30.4 


34.2 


38. 


41.9 


45.7 


49.5 


53.3 


57.1 


60.9 


64.7 


43% 


18.6 


22.3 


26. 


29.7 


33.4 


37.2 


40.9 


44.6 


48.3 


52. 


55.8 


59.5 


63.2 


44% 


18.1 


21.8 


25.4 


29. 


32.7 


36.3 


40. 


43.6 


47.2 


50.9 


54.5 


58.1 


61.8 


45% 


17.7 


21.3 


24.8 


28.4 


32. 


35.5 


39.1 


42.6 


46.2 


49.7 


53.3 


56.8 


60.4 


46% 


17.3 


20.8 


24.3 


27.8 


31.3 


34.7 


38.2 


41.7 


45.2 


48.6 


52.1 


55.6 


59.1 


47% 


17. 


20.4 


23.8 


27.2 


30.6 


34. 


37.4 


40.9 


44.2 


47.6 


51. 


54.4 


57.8 


48% 


16.6 


20. 


23.3 


26.6 


30. 


33.3 


36.6 


40. 


43.3 


46.6 


50. 


53.3 


56.6 


-49% 


16.3 


19.5 


22.8 


26.1 


29.3 


32.6 


35.9 


39.1 


42.4 


45.7 


48.9 


52.2 


55.5 


50% 


16. 


19.2 


22.4 


25.6 


28.8 


32. 


35.2 


38.4 


41.6 


'44.8 


48. 


51.2 


54.4 



SKIM MILK TABLE— 20 GALLONS. 



EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 19% cream and skim milk are to be mixed to produce 
20 gallons of 10% cream, use the table as follows: Run down 
the figures at the left of the table until to 19%, then follow 
the line over to the 10% column, and the amount is 84.2 
pounds of 19% cream needed. Add enough skim milk to 



make 20 


gallons 


and the test will then be 10%. 










10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


106.6 


128.0 


149.2 






















16% 


100. 


120.0 


140.0 






















17% 


94.0 


112.8 


131.6 


150.4 




















18% 


88.8 


106.6 


124.4 


142.2 




















19% 


84.2 


101. 


117.8 


134.6 


151.4 


















20% 


80.0 


96.0 


112.0 


128.0 


144.0 


















21% 


76.0 


91.4 


106.6 


121.8 


137.0 


152.2 
















22% 


72.6 


87.2 


101.8 


116.2 


130.8 


145.4 
















23% 


69.4 


83.4 


97.2 


111.2 


125.2 


139.0 


153.0 














24% 


66.6 


80.0 


93.2 


106.6 


120.0 


133.2 


146.6 














25% 


64.0 


76.8 


89.6 


102.4 


115.2 


128.0 


140.8 


153.6 












26% 


61.4 


73.8 


86.0 


98.4 


110.6 


123.0 


135.2 


147.6 












27% 


59.2 


71.0 


82.8 


94.8 


106.6 


118.4 


130.2 


142.2 


154.0 










28% 


57.0 


68.4 


80.0 


91.4 


102.8 


114.2 


125.6 


137.0 


148.4 










29% 


55.0 


66.2 


77.2 


88.2 


99.2 


110.2 


121.2 


132.4 


143.4 


154.4 








30% 


53.2 


64.0 


74.4 


85.2 


96.0 


106.6 


117.2 


128.0 


138.6 


149.2 








31% 


51.6 


61.8 


72 2 


82.4 


92.8 


103.2 


113.4 


123.8 


134.0 


144.4 


154.8 






32% 


50.0 


60.0 


70 .'O 


80.0 


90.0 


100.0 


110.0 


120.0 


130.0 


140.0 


150.0 






33% 


48.4 


58.0 


67.8 


77.4 


87.2 


96.8 


106.6 


116.2 


126.0 


135.6 


145.4 


155.0 




34% 


47.0 


56.4 


65.8 


75.2 


84.6 


94.0 


103.4 


112.8 


122 2 


131.6 


141.0 


150.4 




35% 


45.6 


54.8 


64.0 


73.0 


82.2 


91.4 


',00.4 


109.6 


118!8 


128.0 


137.0 


146.2 


155.4 


36% 


44.4 


53.2 


62.2 


71.0 


80.0 


88.8 


97.6 


106.6 


115.4 


124.4 


133.2 


142.2 


151.0 


37% 


43.2 


51.8 


60.4 


69.0 


77.8 


86.4 


95.0 


103.6 


112.4 


121.0 


129.6 


138.2 


147.0 


38% 


42.0 


50.4 


58.8 


67.2 


75.6 


84.2 


92.6 


\01.0 


109.4 


117.5 


126.2 


134.6 


143.0 


39% 


41.0 


49.2 


57.4 


65.6 


73.8 


82.0 


90.2 


98.4 


106.6 


114.8 


123.0 


131.2 


139.4 


40% 


40.0 


48.0 


56.0 


64.0 


72.0 


80.0 


88.0 


96.0 


104.0 


112.0 


120.0 


128.0 


136.0 


41% 


39.0 


46.8 


54.6 


62.4 


70.2 


78.4 


85.8 


93.6 


'01.4 


109.2 


117.0 


124.8 


132.6 


42%. 


38.0 


45.6 


53.2 


60.8 


68.4 


76.0 


83.8 


91.4 


99.0 


106.6 


114.2 


121.8 


129.4 


43% 


37.2 


44.6 


52.0 


59.4 


66.8 


74.4 


81.8 


89.2 


96.6 


104.0 


111.6 


119.0 


126.4 


44% 


36.2 


43.6 


50.8 


58.0 


65.4 


72.6 


80.0 


87.2 


94.4 


'01.8 


109.0 


116.2 


123.6 


45% 


35.4 


42.6 


49.6 


56.8 


64.0 


71.0 


78.2 


85.2 


92.4 


99.4 


106.6 


113.6 


120.8 


46% 


34.6 


41.6 


48.6 


55.6 


62.6 


69.4 


76.4 


83.4 


90.4 


97.2 


104.2 


111.2 


118.2 


47% 


34.0 


40.8 


47.6 


54.4 


61.2 


68.0 


74.8 


81.8 


88.4 


95.2 


102.0 


108.8 


115.6 


48% 


33.2 


40.0 


46.6 


53.2 


60.0 


66.6 


73.2 


80.0 


86.-6 


93.2 


TOO.O 


106.6 


113.2 


49% 


32.6 


39.0 


45.0 


52.0 


58.6 


65.2 


71.8 


78.2 


84.8 


91.4 


97.8 


104.4 


111.0 


50% 


32.0 


38.4 


44.8 


51.2 


57.6 


64.0 


70.4 


76.8 


83.2 


89.6 


96.0 


102.4 


108.8 



SKIM MILK TABLE— 30 GALLONS. 

EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 26% cream and skim milk are to be mixed to produce 
30 gallons of 16% cream, use the table as follows: Run down 
the figures at the left of the table until to 26%, then follow 
the line over to the IG^o column, and the amount is 147.6 
pounds of 267o cream needed. Add enough skim milk to 
make 30 gallons and the test will then be 167o. 





10% 


12% 


14% 


16% 


18% 


207c 


22%, 


24%, 


26% 


28% 


30% 


32% 


34 %o 


15Vc 


159.9 


192.0 


223.8 






















16% 


150.0 


180.0 


210.0 






















17% 


141.0 


169.2 


197.4 


225.6 




















18% 


133.2 


159.9 


186'. 6 


213.3 




















19% 


126.3 


151.5 


176.7 


201.9 


227.1 


















20% 


120.0 


144.0 


168.0 


192.0 


216.0 


















21% 


114.0 


137.1 


159.9 


182.7 


205.5 


228.3 
















22%. 


108.9 


130.8 


152.7 


174.3 


196.2 


218.1 
















23% 


104.1 


125.1 


145.8 


166.8 


187.8 


208.5 


229.5 














24% 


99.9 


120.0 


139.8 


159.9 


180.0 


199.8 


219.9 














25% 


98.0 


115.2 


134.4 


153.6 


172.8 


192.0 


211.2 


230.4 












26% 


92.1 


110.7 


129.0 


147.6 


165.9 


184,7 


202.8 


221.4 












27% 


■88.8 


106.5 


124.5 


142.2 


159.9 


177.6 


195.3 


213.3 


231.0 










28% 


85.5 


102.6 


120.0 


137.1 


154.2 


171.3 


188.4 


205.5 


222.6 










29% 


82.5 


99.3 


115.8 


132.3 


148.8 


165.3 


181.8 


198.6 


215.1 


231.6 








30% 


79.8 


96.0 


111.9 


127.8 


144.0 


159.9 


175.8 


192.0 


207.9 


223.8 








31%, 
32% 
33% 
34% 

35 %r 
36% 
37% 

38% 
39% 
A0% 
41% 
42% 
43% 
44% 
45% 
46% 
47% 
48% 
49% 
50% 


77.4 


92.7 


108.3 


123.6 


139.2 


154.8 


170.1 


185.7 


201.0 


216.6 


232.2 






75.0 


90.0 


105.0 


120.0 


135.0 


150.0 


165.0 


180.0 


195.0 


210.0 


225.0 






72.6 


87.0 


101.7 


116.1 


130.8 


145.2 


159.9 


174.3 


189.0 


203.4 


218.1 


232.5 




70.5 


84.6 


98.7 


112.8 


126.9 


141.0 


155.1 


169.2 


183.3 


197.4 


211.5 


225.6 




68.4 


82.2 


96.0 


109.5 


123.3 


137.1 


150.6 


164.4 


178.2 


192.0 


205.5 


219.3 


233.1 


66.6 


79.8 


93.3 


106.5 


120.0 


133.2 


146.4 


159.9 


173.1 


186.6 


199.8 


213.3 


226.5 


64.8 


77.7 


90.6 


103.5 


116.7 


129.6 


142.5 


155 . 4 


168.0 


181.5 


194.4 


207.3 


220.5 


63. ( 


75.6 


88.2 


100.8 


113.4 


126.3 


138.9 


151.5 


164.1 


176.7 


189.3 


201.9 


214.5 


61.5 


73.8 


86.1 


98.4 


110.7 


123.0 


135.3 


147.6 


159.9 


172.2 


184.5 


196.8 


209.1 


60.0 


72.0 


84.0 


96.0 


108.0 


120.0 


132.0 


144.0 


156.0 


168.0 


180.0 


192.0 


204.0 


58.5 


70.2 


81.9 


93.6 


105.3 


117.6 


128.7 


140.0 


152.1 


163.8 


175 . 5 


187.2 


198.9 


57.0 


68.4 


79.8 


91.- 


102.6 


114.0 


125.7 


137.1 


148.5 


159.9 


171.3 


182.7 


194.1 


55.8 


66.9 


78.0 


89.1 


100.2 


111.6 


122.7 


133.8 


144.9 


156.0 


167.4 


178.5 


189.6 


54.3 


65.4 


76.2 


87. C 


98.1 


108.9 


120.0 


130.8 


141.6 


152.7 


163.5 


174.3 


185.4 


53.^ 


63.9 


74.4 


85.: 


96.0 


106.5 


117.3 


127. S 


138.6 


149.1 


159.9 


170.4 


181.2 


51. J 


62.4 


72. c 


83.^ 


[ 93. £ 


104.1 


114.6 


125.1 


135.6 


145.8 


156.3 


166.S 


177.3 


51 C 


61.2 


71.4 


81.6 


) 91. S 


102. C 


112.2 


122.- 


132.6 


142.8 


153.0 


163.2 


173.4 


49.^ 


60. C 


69.^ 


79.^ 


i 90. C 


99. S 


109.8 


120. C 


129.8 


139.8 


150.0 


159.9 


169.8 


48 i 


58.5 


68.^5 


78.: 


5 87. £ 


97. S 


107.'' 


117.2 


127.2 


137.1 


146.7 


156.6 


166.5 


48. ( 


57.6 


67.2 


76.5 


i 8Q.4 


96. C 


105.6 


115.1 


124.8 


134.4 


144.0 


153.6 


163.2 



• SKIM MILK TABLE— 40 GALLONS. 
EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 44% cream and skim milk are to be mixed to produce 
40 gallons of 28% cream, use the table as follows: Run down 
the figures at the left of the table until to 44%, then follow 
the line over to the 28% column, and the amount is 203.6 
pounds of 44% cream needed. Add enough skim milk to 
make 40 gallons and the test will then be 28%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26%, 


28% 


30%, 


32% 


34% 


15% 


213.2 


256.0 


298.4 






















16% 


200.0 


240.0 


280.0 






















17% 


188.0 


225.6 


263.2 


300.8 




















18% 


177.6 


213.2 


248.8 


284.4 




















19% 


168.4 


202.0 


235.6 


269.2 


302.8 


















20% 


160.0 


192.0 


224.0 


256.0 


288.0 


















21% 


152.0 


182.8 


213.2 


243.6 


274.0 


304.4 
















22% 


145.2 


174.4 


203.6 


232.4 


261.6 


290.8 
















23% 


138.8 


166.8 


194.4 


222.4 


250.4 


278.0 


306.0 














24% 


133.2 


160.0 


186.4 


213.2 


240.0 


266.4 


293.2 














25% 


128.0 


153.6 


179.2 


204.8 


230.4 


256.0 


281.6 


307.2 












26% 


122.8 


147.6 


172.0 


196.8 


221. 2 


246.0 


270.4 


295.2 












27% 


118.4 


142.0 


165.6 


189.6 


213^2 


236.8 


260.4 


284.4 


308.0 










28% 


114.0 


136.8 


160.0 


182.8 


205.6 


228.4 


251.2 


274.0 


296.8 










29% 


110.0 


132.4 


154.4 


176.4 


198.4 


220.4 


242.4 


264.8 


286.8 


308.8 








30% 


106.4 


128.0 


149.2 


170.4 


192.0 


213.2 


234.4 


256.0 


277.2 


298.4 








31% 


103.2 


123.6 


144.4 


164.8 


185.6 


206.4 


226.8 


247.6 


268.4 


288.8 


309.6 






32% 


100.0 


120.0 


140.0 


160.0 


180.0 


200.0 


220.0 


240.0 


260.0 


280.0 


300.0 






33% 


96.8 


116.0 


135.6 


154.8 


174.4 


193.6 


213.2 


232.4 


252.0 


271.2 


290.8 


310.0 




34% 


94.0 


112.8 


131.6 


150.4 


169.2 


188.0 


206.8 


225.6 


244.4 


263.2 


282.0 


300.8 




35% 


91.2 


109.6 


128.0 


146.0 


164.4 


182.8 


200.8 


219.2 


237.6 


256.0 


274.0 


292.4 


310.8 


36% 


88.8 


106.4 


124.4 


142.0 


160.0 


177.6 


195.2 


213.2 


230.8 


248.8 


266.4 


284.4 


302.0 


37% 


86.4 


103.6 


120.8 


138.0 


155.6 


172.8 


190.0 


207.2 


224.8 


242.0 


259.2 


276.4 


294.0 


38% 


84.0 


100.8 


117.6 


134.4 


151.2 


168.4 


185.2 


202.0 


218.8 


235.6 


252.4 


269.2 


286.0 


39% 


82.0 


98.4 


114.8 


131.2 


147.6 


164.0 


180.4 


196.8 


213.2 


229.6 


246.0 


262.4 


278.8 


40% 


80.0 


96.0 


112.0 


128.0 


144.0 


160.0 


176.0 


192.0 


208.0 


224.0 


240.0 


256.0 


272.0 


41% 


.78.0 


93.6 


109.2 


124.8 


140.4 


156.8 


171.6 


187.2 


202.8 


218.4 


234.0 


249.6 


265.2 


42% 


76.0 


91.2 


106.4 


121.6 


136.8 


152.0 


167.6 


182.8 


198.0 


213.2 


228.4 


243.6 


258.8 


43% 


74.4 


89.2 


104.0 


118.8 


133.6 


148.8 


163.6 


178.4 


193.2 


208.0 


223.2 


238.0 


252.8 


44% 


72.4 


87.2 


101.6 


116.0 


130.8 


145.2 


160.0 


174.4 


188.8 


203.6 


218.0 


232.4 


247.2 


45% 


70.8 


85.2 


99.2 


113.6 


128.0 


142.0 


156.4 


170.4 


184.8 


198.8 


213.2 


227.2 


241.6 


46% 


69.2 


83.2 


97.2 


111.2 


125.2 


138.8 


152.8 


166.8 


180.8 


194.4 


208.4 


222 4 


236.4 


47% 


68.0 


81.6 


95.2 


108.8 


122.4 


136.0 


149.6 


163.6 


176.8 


190.4 


204.0 


21716 


231.2 


48% 


66.4 


80.0 


93.2 


106.4 


120.0 


133.2 


146.4 


160.0 


173.2 


186.4 


200.0 


213.2 


226.4 


49% 


65.2 


78.0 


91.2 


104.4 


117.2 


130.4 


143.6 


156.4 


169.6 


182.8 


195.6 


208.8 


222.0 


50% 


64.0 


76.8 


89.6 


102.4 


115.2 


128.0 


140.8 


153.6 


166.4 


179.2 


192.0 


204.8 


217.6 



SKIM MILK TABLE— 50 GALLONS. 

EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 45% cream and skim milk are to be mixed to produce 
50 gallons of 18% cream, use the table as follows: Run down 
the figures at the left of the table until to 45%, then follow 
the line over to the 18% column, and the amount is 160 
pounds of 45% cream needed. Add enough skim milk to 
make 50 gallons and the test will then be 18%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


2S% 


30%c 


32%e 


34%, 


15% 


265.5 


320.0 


373.0 






















16% 


250.0 


300.0 


350.0 






















17% 


235.0 


282.0 


329.0 


376.0 




















18% 


222.0 


266.5 


311.0 


355.5 




















19%> 


210.5 


252.5 


294.5 


336.5 


378.5 


















20% 


200.0 


240.0 


280.0 


320.0 


360.0 


















21% 


190.0 


225.0 


266.5 


304.5 


342.5 


380.5 
















22%, 


181.5 


218.0 


254.5 


290.5 


327.0 


363.5 
















23% 


173.5 


208.5 


243.0 


278.0 


313.0 


347.5 


382.5 














24%, 


166.5 


200.0 


233.0 


266.5 


300.0 


333.0 


366 . 5 














25 %o 


160.0 


192.0 


224.0 


256.0 


288.0 


320.0 


352.0 


384.0 












26% 


153.5 


184.5 


215.0 


245.0 


276.5 


307.5 


338.0 


369.0 












27% 


148.0 


177.5 


207.0 


237.0 


266'. 5 


296.0 


325.5 


355.5 


385.0 










28% 


142.5 


171.0 


200.0 


228.5 


257.0 


285.5 


314.0 


342.5 


371.0 










29%, 


137.5 


165.5 


193.0 


220.5 


248.0 


275.5 


303.0 


331.0 


358.5 


386.0 








30% 


133.0 


160.0 


186.5 


213.0 


240.0 


266.5 


293.0 


320.0 


346.5 


373.0 








31%, 


129.0 


154.5 


180.5 


206.0 


232.0 


258.0 


283.5 


309.5 


335.5 


361.0 


387.0 






32% 


125.0 


150.0 


175.0 


200.0 


225.0 


250.0 


275.0 


300.0 


325.0 


350.0 


375.0 






33 %c 


121.0 


145.0 


169.5 


193.5 


218.0 


242.0 


266.5 


290.5 


315.0 


339.0 


363.5 


387.5 




M% 


117.5 


141.0 


164.5 


188.0 


211.5 


235.0 


258.5 


282.0 


305.5 


329.0 


352.5 


376.0 




35% 


114.0 


137.0 


160.0 


182.5 


205.5 


228.5 


251.0 


274.0 


297.0 


320.0 


342.5 


365.5 


388.5 


3Q% 


111.0 


133.0 


155.5 


177.5 


200.0 


222.0 


244.0 


266.5 


288.5 


311.0 


333.0 


355.5 


377.5 


37% 


108.0 


129.5 


151.0 


172.5 


194.5 


216.0 


237.5 


259.0 


281.0 


302.5 


324.0 


345.5 


367.5 


38 %o 


105.0 


126.0 


147.0 


168.0 


189.0 


210.5 


231.5 


252.5 


273.5 


294.5 


315.5 


336.5 


357.5 


39% 


102.5 


123.0 


143.5 


164.0 


184.5 


205.0 


225.5 


246.0 


266.5 


287.0 


307.5 


328.0 


348.5 


40%, 


100.0 


120.0 


140.0 


160.0 


180.0 


200.0 


220.0 


240.0 


260.0 


280.0 


300.0 


320.0 


340.0 


41% 


97.5 


117.0 


136.5 


156.0 


175.5 


196.0 


214.5 


234.0 


253.5 


273.0 


292.5 


312.0 


331.5 


42%o 


95.0 


114.0 


133.0 


152.0 


171.0 


190.0 


209.5 


228.5 


247.5 


266.5 


285.5 


304.5 


323.5 


43% 


93.0 


111.5 


130.0 


148.5 


167.0 


186.0 


204.5 


223.0 


241.5 


260.0 


279.0 


297.5 


316.0 


Ai% 


90.5 


109.0 


127.0 


145.0 


163.5 


181.5 


200.0 


218.0 


236.0 


254.5 


272.5 


290.5 


309.0 


45 %c 


88.5 


106.5 


124.0 


142.0 


160.0 


177.5 


195.5 


213.0 


231.0 


248.5 


266.5 


284.0 


302.0 


46%o 


86.5 


104.0 


121.5 


139.0 


156.5 


173.5 


191.0 


208.5 


226.0 


243.0 


260.5 


278.0 


295.5 


'47% 


85.0 


102.0 


119.0 


136.0 


153 . 


170.0 


187.0 


204.5 


221.0 


238.0 


255.0 


272.0 


289.0 


48%, 


83.0 


100.0 


116.5 


133.0 


150.0 


166.5 


183.0 


200.0 


216.5 


233.0 


250.0 


266.5 


283.0 


49% 


81.5 


97.5 


114.0 


130.5 


146.5 


163.0 


179.5 


195.5 


212.0 


228.5 


244.5 


261.0 


277.5 


50% 


80.0 


96.0 


112.0 


128.0 


143.0 


160.0 


176.0 


192.0 


208.0 


224.0 


240.0 


256.0 


272.0 



SKIM MILK TABLE— 60 GALLONS. 



EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 34% cream and skim milk are to be mixed to produce 
60 gallons of 20% cream, use the table as follows: Run down 
the figures at the left of the table until to 34%, then follow 
the line over to the 20% column, and the amount is 282 
pounds of 34% cream needed. Add enough skim milk to 
make 60 gallons and the test will then be 20%. 





10% 


12% 


U% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


319.8 


384.0 


447.6 






















16% 


300.0 


360.0 


420.0 






















17% 


282.0 


338.4 


394.8 


451.2 




















18% 


266.4 


319.8 


373.2 


426.6 




















19% 


252.6 


303.0 


353.4 


403.8 


454.2 


















20% 


240.0 


288 . 


336.0 


384.0 


432.0 


















21% 


228.0 


274.2 


319.8 


365.4 


411.0 


456.6 
















22% 


217.8 


261.6 


305.4 


348. 'G 


392.4 


436.2 
















23% 


208.2 


250.2 


291.6 


333.6 


375 . 6 


417.0 


459.0 














24% 


199.8 


240.0 


279.6 


319.8 


360.0 


399.6 


439.8 














25% 


192.0 


230.4 


268.8 


307.2 


345.6 


384.0 


422.4 


460.8 












26% 


184.0 


221.4 


258.0 


295.2 


331.8 


369.0 


405.6 


442.8 












27% 


177.6 


213.0 


248.4 


284.4 


319.8 


355.2 


390.6 


426.6 


4'62 . 










28% 


171.0 


205.2 


240.0 


274.2 


308.4 


342.6 


376.8 


411.0 


445.2 










29% 


165.0 


198.6 


231.6 


264.6 


297.6 


330.6 


363.6 


397.2 


430.2 


463.2 








30% 


159.6 


192.0 


223.8 


255.6 


288.0 


319.8 


351.6 


384.0 


415.8 


447.6 








31% 


154.8 


185.4 


216.6 


247.2 


278.4 


309.6 


340.2 


371.4 


402.0 


433.2 


464.4 






32% 


150.0 


180.0 


210.0 


240.0 


270.0 


300.0 


330.0 


360.0 


390.0 


420.0 


450.0 






33% 


145.2 


174.0 


203.4 


232.2 


261.6 


290.4 


319.8 


348.6 


378.0 


406.8 


436.2 


465.0 




34% 


141.0 


169.2 


197.4 


225.6 


253.8 


282.0 


310.2 


338.4 


366.6 


394.8 


423.0 


451.2 




35% 


13'6 . 8 


164.4 


192.0 


219.0 


246.6 


274.2 


301.2 


328.8 


356.4 


384.0 


411.0 


438.6 


466.2 


36% 


133.2 


159.6 


186.6 


213.0 


240.0 


266.4 


292.8 


319.8 


346.2 


373.2 


399.6 


426.6 


453.0 


37% 


129.6 


155.4 


181.2 


207.0 


233.4 


259.2 


285.0 


310.8 


337.2 


363.0 


388. 8 


414.6 


441.0 


38% 


126.0 


151.2 


176.4 


201.6 


226.8 


252.6 


277.8 


303.0 


328.2 


353.4 


378.6 


403 . 8 


429.0 


39% 


123.0 


147.6 


172.2 


196.8. 


221.4 


246.0 


270.6 


295.2 


319.8 


344.4 


369.0 


393.6 


418.2 


40% 


120.0 


144.0 


168.0 


192.0 


216.0 


240.0 


264.0 


288.0 


312.0 


336.0 


360.0 


384.0 


408.0 


41% 


117.0 


140.4 


163.8 


187.2 


210.6 


235.2 


257.4 


280.8 


304.2 


327.6 


351.0 


374.4 


397.8 


42% 


114.0 


136.8 


159.6 


182.4 


205.2 


228.0 


251.4 


274.2 


297.0 


319.8 


342.6 


365.4 


388.2 


43% 


111.6 


133.8 


156.0 


178.2 


200.4 


223.2 


245.4 


267.6 


289.8 


312.0 


334.8 


357.0 


379.2 


44% 


108.6 


130.8 


152.4 


174.0 


196.2 


217.8 


240.0 


261.6 


283.2 


305.4 


327.0 


348.6 


370.8 


45% 


106.2 


127.8 


148.8 


170.4 


192.0 


213.0 


234.6 


255.6 


277.2 


298.2 


319.8 


340.8 


362.4 


46% 


103.8 


124.8 


145.8 


166.8 


187.8 


208.2 


229.2 


250.2 


271.2 


291.6 


312.6 


333.6 


354.6 


47% 


102. 


122.4 


142.8 


163.2 


183.6 


204.0 


224.4 


245.4 


265.2 


285.6 


306.0 


326.4 


346 . 8 


48% 


99.6 


120.0 


139.8 


159.6 


180.0 


199.8 


219.6 


240.0 


259.8 


279.6 


300.0 


319.8 


339.6 


49% 


97.8 


117.0 


136.8 


156.6 


175.8 


195.6 


215.4 


234.6 


254.4 


974 9 


293.4 


313.2 


333.0 


50% 


96.0 


115.2 


134.4 


153.6 


172.8 


192.0 


211.2 


230.4 


249.6 


268 .'8 


288.0 


307.2 


326.4 



SKIM MILK TABLE— 70 GALLONS. 
EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
tc be standardized to, (or the desired test.) 

If a 29% cream and skim milk are to be mixed to produce 
70 gallons of 22% cream use the table as follows: Run down 
the figures at the left of the table until to 29% then follow 
fthe line o\er to the 22% column and the amount is 424.2 
pounds of 29% cream needed. Add enough skim milk to 
make 70 gallons and the test wdll then be 22%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24%, 


26% 


28% 


30% 


32%, 


34% 


15% 


373.1 


448.0 


522.2 






















16% 


350.0 


420.0 


490.0 






















17% 


329.0 


394.8 


460.6 


526.4 




















18% 


310.8 


373.1 


435.4 


497.7 




















19% 


294.7 


353.5 


412.3 


471.1 


529.9 


















20% 


280.0 


336.0 


392.0 


448.0 


504.0 


















21% 


266.0 


319.9 


373.1 


426.3 


479.5 


532.7 
















22%r 


254.1 


305.2 


356.3 


406.7 


457.8 


508.9 
















23% 


242.9 


291.9 


340.2 


389.2 


438.2 


486.5 


535.5 














24% 


233.1 


280.0 


326.2 


373.1 


420.0 


466.2 


513.1 














25% 


224.0 


268. S 


313.6 


358.4 


403.2 


448.0 


492.8 


537.6 












2G% 


214.9 


258.3 


301.0 


344.4 


387.1 


430.5 


473.2 


516.6 












27% 


207.2 


248.5 


289.8 


331.8 


373.1 


414.4 


455.7 


497.7 


539.0 










28% 


199.5 


239.4 


280.0 


319.9 


359.8 


399.7 


439.6 


479.5 


519.4 










29% 


192.5 


231.7 


270.2 


308.7 


347.2 


385.7 


424.2 


463.4 


501.9 


540.4 








30% 


186.2 


224.0 


261.1 


298.2 


336.0 


373.1 


410.2 


448.0 


485.1 


522.2 








31% 


180.6 


216.3 


252.7 


288.4 


324.8 


361.2 


396.9 


433.3 


469.7 


505.4 


541.8 






32% 


175.0 


210.0 


245.0 


280.0 


315.0 


350.0 


385.0 


420.0 


455.0 


490.0 


525.0 






33% 


169.4 


203.0 


237.3 


270.9 


305.2 


338.8 


373.1 


406.7 


441.0 


474.6 


508.9 


542.5 




34%, 


164.5 


197.4 


230.3 


263.2 


296.1 


329.0 


361.9 


394.8 


427.7 


460.6 


493.5 


526.4 




■357c 


159.6 


191.8 


224.0 


255.5 


287.7 


319.9 


351.4 


383.6 


415.8 


448.0 


479.5 


511.7 


543.9 


36% 


155.4 


186.2 


217.7 


248.5 


280.0 


310.8 


341.6 


373.1 


403.9 


435.4 


466.2 


497.7 


528.5 


37% 


151.2 


181.3 


211.4 


241.5 


272.3 


302.4 


332.5 


362.6 


393.4 


423.5 


453.6 


483.7 


514.5 


38% 


147.0 


176.4 


205.8 


235.2 


264.6 


294.7 


324.1 


353.5 


382.9 


412.3 


441.7 


471.1 


500.5 


39% 


143.5 


172.2 


200.9 


229.6 


258.3 


287.0 


315.7 


344.4 


373.1 


401.8 


430.5 


459.2 


487.9 


40 %o 


140.0 


168. 


196.0 


224.0 


252.0 


280. 


308.0 


336.0 


364.0 


392.0 


420.0 


448.0 


476.0 


41% 


136.5 


163.8 


191.1 


218.4 


245.7 


274.4 


300.3 


327.6 


354.9 


382.2 


409.5 


436.8 


464.1 


42% 


133.0 


159.6 


186.2 


212.8 


239.4 


266.0 


293.3 


319.9 


346.5 


373.1 


399.7 


426.3 


452.9 


43% 


130.2 


156.1 


182.0 


207 . 9 


233.8 


260.4 


286.3 


312.2 


338.1 


364.0 


390.6 


416.5 


442.4 


44% 


126.7 


152.6 


177.8 


203.0 


228.9 


254.1 


280.0 


305.2 


330.4 


356.3 


381.5 


406.7 


432.6 


45% 


123.9 


149.1 


173.6 


198.8 


224.0 


248.5 


273.7 


298.2 


323.4 


347.9 


373.1 


397.6 


422.8 


46%. 


121.1 


145.6 


170.1 


194.6 


219.1 


242.9 


267.4 


291.9 


316.4 


340.4 


364.7 


389.2 


413.7 


47% 


119.0 


142.8 


166.6 


190.4 


214.2 


238.0 


261.8 


286.3 


309.4 


333.2 


357.0 


380.8 


404.6 


•48%. 


116.2 


140.0 


163.1 


186.2 


210.0 


233.1 


256.2 


280.0 


303.1 


326.2 


350.0 


373.1 


396.2 


49% 


114.1 


136.5 


159.6 


182.7 


205.1 


228.2 


251.3 


273.7 


296.8 


319.9 


342.3 


365.4 


388.5 


50%o 


112.0 


134.4 


156.8 


179.2 


201.6 


224.0 


246.4 


268.8 


291.2 


313.6 


336.0 


358.4 


380.8 



SKIM MILK TABLE— 80 GALLONS. 



EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 19% cream and skim milk are* to be mixed to produce 
80 gallons of 16% cream, use the table as follows: Run down 
the figures at the left of the table until to 19%, then follow 
the line over to the 16% column, and the amount is 538.4 
pounds of 19% cream needed. Add enough skim milk to 
make 80 gallons and the test will then be 16%. 





10% 


12% 


14%. 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


426.4 


512.0 


596.8 






















16% 


400.0 


480.0 


560.0 






















17% 


376.0 


451.2 


526.4 


601.6 




















18% 


355.2 


426.4 


497.6 


568.8 




















19% 


336.8 


404.0 


471.2 


538.4 


605.6 


















20% 


320.0 


384.0 


448.0 


512.0 


576.0 


















21%, 


304.0 


365.6 


426.4 


487.2 


548.0 


608.8 
















22% 


290.4 


348.8 


407.2 


464.8 


523.2 


581.6 
















23% 


277.6 


333.6 


388.8 


444.8 


500.8 


556.0 


612.0 














24% 


266.4 


320.0 


372.8 


426.4 


480.0 


532.8 


586.4 














25% 


255.0 


307.2 


358.4 


409.6 


460.8 


512.0 


563.2 


614.4 












26% 


245.6 


295.2 


344.0 


393.6 


442.4 


492.0 


540.8 


590.4 












27% 


236.8 


284.0 


331.2 


379.2 


426.4 


473.6 


520.8 


568.8 


616.0 










28% 


228.0 


273.6 


320.0 


365.6 


411.2 


456.8 


502.4 


548.0 


593.6 










29% 


220.0 


264.8 


308.8 


352.8 


396.8 


440.8 


484.8 


529.6 


573.6 


617.6 








30% 


212.8 


256.0 


298.4 


340.8 


384.0 


426.4 


468.8 


512.0 


554.4 596.8 








31% 


206 . 4 


247.2 


288.8 


329.6 


371.2 


412.8 


453.6 


495.2 


536.0 577.6 


619.2 






32% 


200.0 


240.0 


280.0 


320.0 


360.0 


400.0 


440.0 


480.0 


520.0 


560.0 


600.0 






33% 


193.6 


232.0 


271.2 


309.6 


348.8 


387.2 


426.4 


464.8 


504.0 


542.4 


581.6 


620.0 




34% 


188.0 


225.6 


263.2 


300.8 


338.4 


376.0 


413.6 


451.2 


488.8 


526.4 


564.0 


601.6 




35% 


182.4 


219.2 


256.0 


292.0 


328.8 


365.6 


401.6 


438.4 


475.2 


512.0 


548.0 


584.8 


621.6 


36% 


177.6 


212.8 


248.8 


284.0 


320.0 


355.2 


390.4 


426.4 


461.6 


497.6 


532.8 


568.8 


604.0 


37% 


172.8 


207.2 


241.6 


276.0 


311.2 


345.6 


380.0 


414.4 


449.6 


484.0 


518.4 


552.8 


588.0 


38% 


168.0 


201.6 


235.2 


268.8 


302.4 


336.8 


370.4 


404.0 


437.6 


471.2 


504.8 


538. 4 


572.0 


39% 


164.0 


196.8 


229.6 


262.4 


295.2 


328.0 


360.8 


393.6 


426.4 


459.2 


492.0 


524.8 


557.6 


40% 


160.0 


192.6 


224.0 


256.0 


288.0 


320.0 


352.0 


384.0 


416.0 


448.0 


480.0 


512.0 


544.0 


417c 


156.0 


187.2 


218.4 


249.6 


280.8 


313.6 


343.2 


374.4 


405.6 


436.8 


468.0 


499.2 


530.4 


42% 


152.0 


182.4 


212.8 


243.2 


273.6 


304.0 


335.2 


365.6 


396.0 


426.4 


456.8 


487 . 2 


517.6 


43% 


148.8 


178.4 


208.0 


237.6 


267.2 


297.6 


327.2 


356.8 


386.4 


416.0 


446.4 


476.0 


505.6 


44% 


144.8 


174.4 


203.2 


232.0 


261.6 


290.4 


320.0 


348.8 


377.6 


407.2 


436.0 


464.8 


494.4 


45% 


141.6 


170.4 


198.4 


227.2 


256.0 


284.0 


312.8 


340.8 


369.6 


397.6 


426.4 


454.4 


483.2 


46% 


138.4 


166.4 


194.4 


222.4 


250.4 


277.6 


305.6 


333.6 


361.6 


388.8 


416.8 


444.8 


472.8 


47% 


136.0 


163.2 


190.4 


217.6 


244.8 


272.0 


299.2 


327.2 


353.6 


380.8 


408 . 


435 . 2 


462.4 


48% 


132.8 


160.0 


186.4 


212.8 


240.0 


266.4 


292.8 


320.0 


346.4 


372.8 


400.0 


426.4 


452. S 


49% 


130.4 


156.0 


182.4 


208.8 


234.4 


260.8 


287.2 


3-12.8 


339.2 


365. G 


391.2 


417.61444.0 


50% 


128.0 


153.6 


179.2 


204. S 


230.4 


256.0 


281.6 


307.2 


332.8 


358.4 


3S4.0i 409.61435.2 

1 I 



SKIM MILK TABLE— 80 GALLONS. 
EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardked to, (or the desired test.) 

If a 48% cream and skim milk are to be mixed to produce 
90 gallons of 26% cream, use the table as follows: Run down 
the figures at the left of the table until to 48%:, then follow 
the line over to the 26% column, and the amount is 389.7 
pounds of 48% cream needed. Add enough skim milk to 
make 90 gallons and the test will then be 26%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


479.7 


576.0 


671.4 






















16% 


450.0 


540.0 


630.0 






















17% 


423.0 


507.6 


592.2 


676.8 
















1 


18% 


399.6 


479.7 


559.8 


639.9 


















19% 


378.9 


454.5 


530.1 


605.7 


681.3 
















20% 


360.0 


432.0 


504.0 


576.0 


648.0 


















21% 


342.0 


411.3 


479.7 


548.1 


616.5 


684.9 
















22% 


326.7 


392.4 


458.1 


522.9 


588.6 


654.3 
















23% 


312.3 


375.3 


437.4 


500.4 


563.4 


625.5 


688.5 














24% 


299.7 


360.0 


419.4 


479.7 


540.0 


599.4 


659.7 














25% 


288.0 


345.6 


403.2 


460.8 


518.4 


576.0 


633.6 


691.2 












26% 


276.3 


322.1 


387.0 


442.8 


497.7 


553.5 


608.4 


664.2 












27% 


266.4 


319.5 


372.6 


426.6 


479.71532.8 


585.9 


639.9 


693.0 










28% 


256.5 


307.8 


360.0 


411.3 


462.6 


513.9 


565.2 


616.5 


667.8 










29% 


247.5 


297.9 


347.4 


396.9 


446.4 


495.9 


545.4 


595.8 


645.3 


694.8 








30% 


239.4 


288.0 


335.7 


383.4 


432.0 


479.7 


527.4 


576.0 


623.7 


671.4 








31% 


232.2 


278.1 


324.9 


370.8 


417.6 


464.4 


510.3 


557.1 


603.0 


649.8 


696.6 






32% 


225.0 


270.0 


315.0 


360.0 


405.0 


450.0 


495.0 


540.0 


585.0 


630.0 


6.75.0 






33% 


217.8 


261.0 


305.1 


348.3 


392.4 


435.6 


479.7 


522.9 


567.0 


610.2 


654.3 


697.5 




34% 


211.5 


253.8 


296.1 


338.4 


380.7 


423.0 


465.3 


507.6 


549.9 


592 . 2 


634.5 


676.8 




35% 


205.2 


246.6 


288.0 


328.5 


369.9 


411.3 


451.8 


493.2 


534.6 


576.0 


616.5 


657.9 


699.3 


36% 


199.8 


239.4 


279.9 


319.5 


360.0 


399.6 


439.2 


479.7 


519.3 


559.8 


599.4 


639.9 


679.5 


37% 


194.4 


233.1 


271.8 


310.5 


350.1 


388.8 


427.5 


466.2 


505.8 


544.5 


583.2 


621.9 


661.5 


38% 


189.0 


226.8 


264.6 


302.4 


340.2 


378.9 


416.7 


454.5 


492.3 


530,1 


567.9 


605.7 


643.5 


39% 


184.5 


221.4 


258.3 


295.2 


332.1 


369.0 


405.9 


442.8 


479.7 


516.6 


553.5 


590.4 


627.3 


40% 


180.0 


216.0 


252.0 


288.0 


324.0 


360.0 


396.0 


432.0 


468.0 


504.0 


540.0 


576.0 


612.0 


41% 


175.5 


210.6 


245.7 


280.8 


315.9 


352.8 


386.1 


421.2 


456.3 


491.4 


526.5 


561.6 


596.7 


42% 


171.0 


205.2 


239.4 


273.6 


307.8 


342.0 


377.1 


411.3 


445.5 


479.7 


513.9 


548.1 


582.3 


43% 


167.4 


200.7 


234.0 


267.3 


300.6 


334.8 


368.1 


401.4 


434.7 


468.0 


502.2 


535.5 


568.8 


44% 


162.9 


196.2 


228.6 


261.0 


294.3 


326.7 


360.0 


392.4 


424.8 


458.1 


490.5 


522.9 


556.2 


45% 


159.3 


191.7 


223.2 


255.6 


288.0 


319.5 


351.9 


383.4 


415.8 


447.3 


479.7 


511.2 


543.6 


46% 


155.7 


187.2 


218.7 


250.2 


281.7 


312.3- 


343.8 


375.3 


406.8 


437.4 


468.9 


500.4 


531.9 


47% 


153.0 


183.6 


214.2 


244.8 


275.4 


306.0 


336.6 


368.1 


397.8 


428.4 


459.0 


489.6 


520.2 


48% 


149.9 


180.0 


209.7 


239.4 


270.0 


299.7 


329.4 


360.0 


389.7 


419.4 


450.0 


479.7 


509.4 


49% 


146.7 


175.5 


205.2 


234.9 


263.7 


293.4 


323.1 


351.9 


381.6 


411.3 


440.1 


469.8 


499.5 


50% 


144.0 


172.8 


201.6 


230.4 


259.2 


288.0 


316.8 


345.6 


374.4 


403.2 


432.0 


460.8 


489.6 



SKIM MILK TABLE— 100 GALLONS. 

EXPLANATION 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 24% cream and skim milk are to be mixed to produce 
100 gallons of 22^0 cream, use the table as follows: Run 
down the figures at the left of the table until to 24%, then 
follow the line over to the 22% column, and the amount is 733 
pounds of 24% cream needed. Add enough skim milk to 
make 100 gallons and the test will then be 22 7o. 





10% 


12% 


147^ 


16% 


18% 


20% 


22% 


24% 


26%. 


28% 


30% 


32% 


34% 


15% 


533.0 


640.0 


746.0 






















16% 


500.0 


600.0 


700.0 






















17% 


470.0 


564.0 


658.0 


752.0 




















18% 


444.0 


533.0 


622.0 


711.0 




















19%c 


421.0 


505.0 


589.0 


673.0 


757.0 


















20% 


400.0 


480.0 


560.0 


640.0 


720.0 


















21% 


380.0 


457.0 


533.0 


609.0 


685.0 


761.0 
















22% 


363.0 


436.0 


509.0 


581.0 


654.0 


727.0 
















23% 


347.0 


417.0 


486.0 


556.0 


626.0 


695.0 


765.0 














24% 


333.0 


400.0 


466.0 


533.0 


600.0 


666.0 


733.0 














25% 


320.0 


384.0 


448.0 


512.0 


576.0 


640.0 


704.0 


768.0 












26%o 


307.0 


369.0 


430.0 


492.0 


553.0 


615.0 


676.0 


738.0 












27%o 


296.0 


355.0 


414.0 


474.0 


533.0 


592.0 


651.0 


711.0 


'770.0 










28%o 


285.0 


342.0 


400.0 


457.0 


514.0 


571.0 


628.0 


685.0 


742.0 










29%c 


275.0 


331.0 


386.0 


441.0 


496.0 


551.0 


606.0 


662.0 


717.0 


772.0 








30%, 


266.0 


320.0 


873.0 


426.0 


480.0 


533.0 


586.0 


640.0 


693.0 


746.0 








31% 


258.0 


309.0 


361.0 


412.0 


464.0 


516.0 


567.0 


619.0 


670.0 


722.0 


774.0 






32% 


250.0 


300.0 


350.0 


400.0 


450.0 


500.0 


550.0 


600.0 


650.0 


700.0 


750.0 






33% 


242.0 


290.0 


339.0 


387.0 


436.0 


484.0 


533.0 


581.0 


630.0 


678.0 


727.0 


775.0 




34% 


235.0 


282.0 


329.0 


376.0 


423.0 


470.0 


517.0 


564.0 


611.0 


658.0 


705.0 


752.0 




35 %o 


228.0 


274.0 


320.0 


365.0 


411.0 


457.0 


502.0 


548.0 


g94.0 


640.0 


685.0 


731.0 


777.0 


36%c 


222.0 


266.0 


311.0 


355.0 


400.0 


444.0 


488.0 


533.0 


577.0 


622.0 


666.0 


711.0 


755.0 


37 %o 


216.0 


259.0 


302.0 


345.0 


389.0 


432.0 


475.0 


518.0 


562.0 


605.0 


648.0 


691.0 


735.0 


Z8% 


210.0 


252.0 


294.0 


336.0 


378.0 


421.0 


463.0 


505.0 


547.0 


589.0 


631.0 


673.0 


715.0 


29% 


205.0 


246.0 


287.0 


328.0 


369.0 


410.0 


451.0 


492.0 


533.0 


574.0 


615.0 


656.0 


697.0 


40% 


200.0 


240.0 


280.0 


320.0 


360.0 


400.0 


440.0 


480.0 


520.0 


560.0 


600.0 


640.0 


680.0 


41% 


195.0 


234.0 


273.0 


312.0 


351.0 


392.0 


429.0 


468.0 


507.0 


546.0 


585.0 


624.0 


663.0 


42 %c 


190.0 


228 


266.0 


304.0 


342.0 


380.0 


419.0 


457.0 


495.0 


533.0 


571.0 


609.0 


647.0 


43% 


186.0 


223.0 


260.0 


297.0 


334.0 


372.0 


409.0 


446.0 


483.0 


520.0 


558.0 


595.0 


632.0 


44% 


181. 


218.0 


254.0 


290.0 


327.0 


363.0 


400.0 


436.0 


472.0 


509.0 


545.0 


581.0 


618.0 


45% 


177.0 


213.0 


248.0 


284.0 


320.0 


355.0 


391.0 


426.0 


462.0 


497.0 


533.0 


568.0 


604.0 


4G% 


173.0 


208.0 


243.0 


278.0 


313.0 


347.0 


382.0 


417.0 


452.0 


486.0 


521.0 


556.0 


591.0 


47% 


170.0 


204.0 


23S.0 


272.0 


306.0 


340.0 


374.0 


409.0 


442.0 


476.0 


510.0 


544.0 


578.0 


48% 


166.0 


200.0 


233.0 


266.0 


300.0 


333.0 


366.0 


400.0 


433.0 


466.0 


500.0 


533.0 


566.0 


49% 


163.0 


195.0 


228.0 


261.0 


293.0 


326.0 


359.0 


391.0 


424.0 


457.0 


489.0 


522.0 


555.0 


50% 


160.0 


192.0 


224.0 


256.0 


288.0 


320.0 


352.0 


384.0 


416.0 


448.0 


480.0 


512.0 


544.0 



WHOLE MILK TABLE (3.5%) 1 GALLON. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 48% cream and 3.5 %o milk are to be mixed to produce 
1 gallon of 22 %o cream, use the table as follows: Run down 
the figures at the left of the table until to 48%, then folloAV 
the line over to the 22%o column, and the amount is 3.3 pounds 
of 48 %o cream needed. Add enough 3.5 %o milk to make 1 
gallon and the test will then be 22%^. 



15% 
16% 
•17% 

18% 
19%) 
20%o 
21% 
22%, 
23%o 
2i% 
25% 
26%o 
21% 
28% 
29%o 
30% 

n% 

Z2% 
33%o 
34% 
35%o 

36 %o 

37 %o 
38%o 
39%o 
40% 
41% 
42 %o 
43%o 
44%o 
45% 
46%, 

47 %f 

48 %c 
49%c 
50%c 



10% 

4.5 

4.1 

3.8 

3.5 

3.3 

3.1 

2 

2 

2.6 

2.5 

2.4 

2.3 

2 

2 

2.0 

1. 

1.8 

1.8 

1.7 

1.7 



1.4 

1.3 

1.3 

1.3 

1. 

1. 

1. 

1.1 

1.1 

1.1 

1.1 



12% 

5.9 
5.4 
5.0 
4.6 
.4.3 
4.1 
3.8 
3.6 
3.4 
3.3 
3.1 
3.0 



2.3 

2.2 

2.1 

2.0 

2.0 

1. 

1, 

1.8 

1.! 

1.7 



14% 

7.3 

6.7 
6.2 
5.7 
5.4 
5.0 
4 



4 

4 

4 

3 

3 

3 

3.4 

3.2 

3.1 

3.0 

2.9 



2.7 

2.( 

2.5 

2.5 

2. 

2. 

2.3 

2.2 

2.1 

2.1 

2.0 

2, 

1 



16% 



7.4 

6.8 

6.4 

6.0 

5.7 

5.4 

5.1 

4 

4.6 

4.4 



4 

4 

3 

3 

3 

3.5 

3.3 

3. 

3, 

3. 

2. 

2, 



2.7 

2.6 

2, 

2.5 

2.4 

2. 

2.3 

2.2 

2.2 

2.1 

2.1 



18% 



7.4 

7.0 

6.6 

6.2 

5.9 

5.6 

5.3 

5.1 

4.9 

4.7 

4.5 

4 

4 

4.0 

3.9 

3.8 

3 

3 

3 

3 

3.2 

3.1 

3.0 

3 

2 

2.8 

2.7 

2.7 

2.6 

2.6 

2.5 

2.4 



J0% 



7.1 

6.7 

6.4 

6.1 

5.8 

5.6 

5.3 

5.1 

4. 

4. 

4, 

4. 

4 

4, 

4, 

3 

3 

3.7 

3.6 

3.5 

3.4 

3.3 

3.2 

3.1 

3.1 

3.0 

2.9 

2.9 

2.8 



22% 24%, 



7.5 

7.2 

6.8 

6.5 

6.2 

6.0 

5.8 

5.5 

5, 

5, 

5. 

4, 

4 

4 



7.6 



26% 



4.2 

4 

4 

3.9 

3.8 

3.7 

3.6 

3.5 

3.4 

3.4 

3.3 

3.2 

3.1 



5.7 

5.5 

5.3 

5.2 

5.0 

4.8 

4.7 

4.6 

4.4 

4.3 

4.2 

4.1 

4.0 

3 

3.8 

3.7 

3.6 

3.6 

3.5 



28% 



6.5 

6.3 

6.1 

5. 

5.7 

5.5 

5.3 

5.2 

5.0 

4.9 

4.8 

4.6 

4.5 

4.4 

4.3 

4.2 

4.1 

4.0 

3.9 

3.8 



30% 



7.6 

7.3 

7.1 

6.8 

6.6 

6.4 

6.2 

6.0 

5 

5 

5.5 

5.3 

5.2 

5.0 

4.9 

4.8 

4.7 

4.6 

4.5 

4.4 

4.3 

4.2 



32%o 



34%o 



7.4 

7.1 

6 

6.7 

6.5 

6.3 

6.1 

5.9 

5 

5 

5.5 

5.3 

5.2 

5.1 

4.9 

4.8 

4.7 

4.6 

4.5 



7.7 

7.4 

7. 

7.0 

6.8 

6.6 

6.4 

6.2 

6.0 

5. 

5. 

5. 

5.4 

5.3 

5.2 

5.1 

5.0 

4 9 



7.7 
7.5 
7.2 
7.0 
6.8 
6.6 
6.5 
6.3 
6.1 
6.0 
5.8 
5.7 
5.6 
5.4 
5.3 
5.2 



WHOLE MILK TABLE (3.5%)— 2 GALLONS. • 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 43% cream and 3.5% milk are to be mixed to produce 
2 gallons of 26% cream, use the table as follows: Run down 
the figures at the left of the table until to 43%, then follow 
the line over to 26% column, and the amount is 9.1 pounds of 
43% cream needed. Add enough 3.5% milk to make 2 gallons 
and the test will then be 26%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30%. 


32% 


34% 


15 ^f 


9.0 


11.8 


14.6 






















16% 


8.3 


10.8 


13.4 






















17% 


7.6 


10.0 


12.4 


14.8 














* 






18% 


7.1 


9.3 


11.5 


13.7 




















19% 


6.7 


8.7 


10.8 


12.9 


14.9 


















20% 


6.3 


8.2 


10.1 


12.1 


14.0 


















21% 


5.9 


7.7 


9.6 


11.4 


13.2 


15.0 
















22% 


5.6 


7.3 


9.0 


10.8 


12.5 


14.2 
















23% 


5.3 


6.9 


8.6 


10.2 


11.8 


13.5 


15.1 














24% 


5.0 


6.6 


8.1 


9.7 


11.3 


12.8 


14.4 














25% 


4.8 


6.3 


7.8 


9.3 


10.7 


12 .2 


13.7 


15.2 












26% 


4.6 


6.0 


7.4 


8.8 


10.3 


11.7 


13.1 


14.5 












27% 


4.4 


5.7 


7.1 


8.5 


9.8 


11.2 


12.5 


13.9 


15.3 










28% 


4.2 


5.5 


6.8 


8.1 


9.4 


10.7 


12.0 


13.3 


14.6 










29% 


4.0 


5.3 


6.5 


7.8 


9.0 


10.3 


11.6 


12.8 


14.1 


15.3 








30% 


3.9 


5.1 


6.3 


7.5 


8.7 


9.9 


11.1 


12.3 


13.5 


14.7 








31% 


3.7 


4.9 


6.1 


7.2 


8.4 


9.6 


10.7 


11.9 


13.0 


14.2 


15.4 






32% 


3.6 


4.7 


5.8 


7.0 


8.1 


9.2 


10.3 


11.5 


12.6 


13.7 


14. S 






33% 


3.5 


4.6 


5.6 


6.7 


7.8 


8.9 


10.0 


11.1 


12.2 


13.2 


14.3 


15.4 




34% 


3.4 


4.4 


5.5 


6.5 


7.6 


8.6 


9.7 


10.7 


11.8 


12.8 


13.9 


14.9 




35% 


3.3 


4.3 


5.3 


6.3 


7.3 


8.3 


9.3 


10.4 


11.4 


12.4 


13.4 


14.4 


15.4 


36% 


3.2 


4.1 


5.1 


6.1 


7.1 


8.1 


9.1 


10.0 


11.0 


12.0 


13.0 


14.0 


15.0 


37% 


3.1 


4.0 


5.0 


5.9 


6.9 


7.8 


8.8 


9.7 


10.7 


11.7 


12.6 


13.6 


14.5 


38% 


3.0 


3.9 


4.8 


5.7 


6.7 


7.6 


8.5 


9.5 


10.4 


11.3 


12.2 


13.2 


14.1 


39% 


2.9 


3.S 


4.7 


5.6 


6.5 


7.4 


8.3 


9.2 


10.1 


11.0 


11.9 


12.8 


13.7 


40% 


2.8 


3.7 


4.6 


5'. 4 


6.3 


7.2 


8.1 


8.9 


9.8 


10.7 


11.6 


12.4 


13.3 


41% 


2.7 


3.6 


4.4 


5.3 


6.1 


7.0 


7.8 


8.7 


, 9.6 


10.4 


11.3 


12.1 


13.0 


42% 


2.7 


3.5 


4.3 


5.1 


6.0 


6.8 


7.6 


8.5 


9.3 


10.1 


11.0 


11.8 


12.6 


43% 


2.6 


3.4 


4.2 


5.0 


5.8 


6.6 


7.4 


8.3 


9 1 


9.9 


10.7 


11.5 


12.3 


44% 


2.5 


3.3 


4.1 


4.9 


• 5'. 7 


6*5 


7.3 


8.0 


8.8 


9.6 


10.4 


11.2 


12.0 


45% 


2.5 


3.2 


4.0 


4.8 


5.5 


6.3 


7.1 


7.9 


8.6 


9.4 


10.2 


10.9 


11.7 


46% 


2.4 


3.2 


3.9 


4.7 


5.4 


6.2 


6.9 


7.7 


8.4 


9.2 


9.9 


10.7 


11.4 


47% 


2.3 


3.1 


3.8 


4.5 


5.3 


6.0 


6.8 


7.5 


8.2 


9.0 


9.7 


10.4 


11.2 


48% 


2.3 


3.0 


3.7 


4.4 


5.2 


5.9 


6.6 


7.3 


8.0 


8.8 


9.5 


10.2 


10.9 


49% 


2.2 


2.9 


3.6 


4.3 


5.0 


5.8 


6.5 


7.2 


7.9 


8.6 


9.3 


10.0 


10.7 


50% 


2.2 


2.9 


3.6 


4.3 


4.9 


5.6 


6.3 


7.0 


7.7 


8.4 


9.1 


9.8 


10.4 



WHOLE MILK TABLE (3.5%)— 3 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the .desired test.) 

If a 20% cream and 3.5% milk are to be mixed to produce 
3 gallons of 10% cream, use the table as follows: Run down 
the figures at the left of the table until to 20%, then follow 
the line over to the lO^o column, and the amount is 9.4 pounds 
of 20% cream needed. Add enough 3.5%) milk to make 6 
gallons and the test will then be 10%. 



10% 



15% 

16% 

17%; 

18% 
19% 
20%c 
21% 
22%c 
23% 
24% 
25 %c 
26%c 
27% 
28% 
29% 
30% 

n% 

32% 
33%, 
34% 

35 %c 

36 %o 

37 %o 

38 %c 
39% 
40% 
41% 
42 %o 
43%o 
44 %c 
45% 
46%o 
47% 
48% 
49% 
50%, 



12% 



13.5 
12.4 
11.5 
10 

10.0 
9.4 
8.9 
8.4 
7.9 
7.5 
7.2 
6 

6.6 
6.3 
6.0 
5 

5.6 
5.4 
5.2 
5 
4 
4 
4 
4 
4 



14% 



1 

9 
8 
6 
5 
3 
4.2 
4.1 
4.0 
3.9 
3 



17.7 
16.3 
15.0 
14.0 
13.1 
12.3 
11.6 
11.0 
10.4 
9.9 
9.4 
9. 
8.6 
8.3 
7.9 
7.6 
7.4 
7.1 
6.9 
6.6 
6.4 
6.2 
6.0 
5.9 
5.7 
5.5 
5.4 
5.2 
5.1 
5.0 
4 

4.8 
4.6 
4.5 
4.4 
4.3 



16% 



21.9 
20.1 
18.6 
17.3 
16.2 
15.2 
14.4 
13.6 
12.9 
12.2 
11.7 
11.1 
10.7 
10.2 
9.8 
9.4 
9.1 



8.5 
8.2 
7.9 
7.7 
7.5 
7.2 
7.1 



18% 



6 

6.5 

6.3 

6 

6.0 

5.9 

5.7 

5.6 

5.5 

5.4 



20.6 

19.3 

18.1 

17.1 

16 

15 

14.6 

13 

13.3 

12.7 

12 '^ 

ll!7 

11.3 

10.8 

10.5 

10.1 

9 

9.5 



8.6 

8.4 

8.1 

7.9 

7 

7 

7.3 

7.2 

7.0 

6.8 

6.7 

6.5 

6.4 



20%c 



22.4 

21.0 

19 

18.7 

17. 

16. 

16.1 

15 

14.7 

14.1 

13.6 

13.1 

12.6 

12.1 

11.7 

11.4 

11.0 

10.6 

10.3 

10.0 

9.7 

9.5 

9.2 

9.0 

8.7 

8.5 

8.3 

8.1 

7.9 

7.8 

7.6 

7.4 



i2% 



22.6 
21.3 
20.2 
19.2 
18.3 
17.6 
16.8 
16 
15 
14 
14 
13 
13.4 
12.9 
12.5 
12.1 
11.8 
11.4 
11.1 
10.8 
10.5 
10 

10.0 
9.7 
9.5 
9.3 
9.0 
8.8 
8.7 
8 



24% 



2: 

21.6 
20.6 
19 
18.8 
18 
17.4 
16.7 
16.1 
15.5 
15.0 
14.5 
14.0 
13.6 
13.2 
1 

12.4 

12.1 

11.8 

11.5 

11.2 

10.9 

10.6 

10.4 

10.2 

9.9 

9.7 

9.5 



26% 



22.8 

21.8 

20.9 

20.0 

19.2 

18.5 

17.8 

17.2 

16.6 

16.1 

15.6 

15.1 

14.6 

14 

13.8 

13.4 

13.1 

12.7 

12.4 

12.1 

11.8 

11.5 

11.2 

11.0 

10.8 

10.5 



22.9 

22.0 

21.1 

20.3 

19.6 

18.9 

18.3 

17.7 

17.1 

16.5 

16.1 

15.6 

15 

14.7 

14 

14 

13.6 

13. 

12.9 

12.6 

12.3 

12.1 

11.9 

11.6 



30% 



23.0 

22.1 

21.3 

20.6 

19.9 

19.2 

18.6 

18.0 

17.5 

17.0 

16.5 

16.0 

15.6 

15.2 

14.8 

14 

14 

13.8 

13.5 

13.2 

12.9 

12.6 



32% 



34%, 



23.1 

90 .2 

21^5 

20.8 

20.1 

19.5 

18.9 

18 4 

17 

17 

16 

16 

16 

15 

15 

14 

14.6 

14.2 

13.9 

13.6 



23.1 

22.4 

21.6 

21.0 

20.4 

19.8 

19.1 

18. ( 

18.2 

17. 

17.3 

16.8 

16.4 

16.0 

15.6 

15.3 

15.0 

14.7 



WHOLE MILK TABLE (3.5%)— 4 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 28% cream and 3.5% milk are to be mixed to produce 
4 gallons of 22% cream, use the table as follows: Run down 
the figures at the left of the table until to 28%), then follow 
the line over to the 22% column, and the amount is 24.1 
pounds of 28% cream needed. Add enough 3.5% milk to 



make 4 gallons and the test will then be 22 



/c. 





10% 


12% 


14% 


16% 


18% 


20% 


22%. 


24% 


26% 


28%, 


30%. 


32% 


34% 


15% 


18.0 


23.6 


29.2 






















16% 


16.6 


21.7 


26.8 






















17% 


15.3 


20.1 


24.8 


29.6 




















18% 


14.3 


18.7 


23.1 


27.5 




















19% 


13.4 


17.5 


21.6 


25.8 


29.9 


















20% 


12.6 


16.4 


20.3 


24 2 


28.0 


















21% 


11.8 


15.5 


19.2 


22!8 


26.4 


30.1 
















22% 


11.2 


14.6 


18.1 


21.6 


25.0 


28.5 
















23% 


10.6 


13.9 


17.2 


20 4 


23.7 


27.0 


30.3 














24%. 


10.1 


13.2 


16.3 


19.4 


22.6 


25.7 


28.8 














25% 


9.6 


12.6 


15.6 


18.6 


21.5 


24.5 


27.5 


30.4 












26% 


9.2 


12.0 


14.9 


17.7 


20.6 


23.4 


26.2 


29.1 












27% 


8.8 


11.5 


14.2 


17.0 


19.7 


22.4 


25.1 


27.8 


30.6 










28% 


8.4 


11.0 


13.6 


16.3 


18.9 


21.5 


24.1 


26.7 


29.3 










29%. 


8.1 


10.6 


13.1 


15.6 


18.1 


20.6 


23.2 


25.7 


28.2 


30.7 








30% 


7.8 


10.2 


12.6 


15.0 


17.4 


19.9 


22.3 


24.7 


27.1 


29.5 








31% 


7.5 


9.8 


12.2 


14.5 


16.8 


19.2 


21.5 


23.8 


26.1 


28.4 


30.8 






32% 


7.2 


.9.5 


11.7 


14.0 


16.2 


18.5 


20.7 


23.0 


25.2 


27.4 


29.7 






33% 


7.0 


9.2 


11.3 


13.5 


15.7 


17.8 


20.0 


22.2 


24.4 


26.5 


28.7 


80.8 




34% 


6.8 


8.8 


11.0 


13.0 


15.2 


17.2 


19.4 


21.4 


23.6 


25.6 


27.8 


29.8 




33% 


6.6 


8.4 


10.6 


12.6 


14.7 


16.7 


18.7 


20.8 


22.8 


24.8 


26.8 


28.9 


30.9 


36% 


6.4 


8.3 


10.3 


12.2 


14.2 


16.2 


18.2 


20.1 


22.1 


24.1 


26.0 


28.0 


30.0 


37% 


.6.2 


8.0 


10.0 


11.9 


13.8 


1.5.7 


17.6 


19.5 


21.4 


23.4 


25.2 


97 9 


29.1 


38% 


6.0 


7.8 


9.7 


11.5 


13.4 


15.2 


i7.1 


19.0 


20.8 


22.7 


24.5 


h'.l 


28.2 


39% 


5.8 


7.6 


9.5 


11.2 


13.0 


14.8 


16.6 


'18-4 


20.2 


22.0 


23.8 


25.6 


27.4 


40% 


5.6 


7.4 


9.2 


10.9 


12.6 


14.4 


16.2 


17.9 


19.7 


21.4 


23.2 


24.9 


26.7 


41% 


5.5 


7.2 


8.9 


10.6 


12.3 


14.0 


15.7 


17.4 


19.2 


20.8 


22.6 


24.3 


26.0 


42% 


5.4 


7.0 


8.7 


10.3 


12.0 


13.6 


15.3 


17.0 


18.6 


20.3 


22.0 


23.6 


25.3 


43% 


5.2 


6.8 


8.4 


10.1 


11.7 


13.3 


14.9 


16.6 


18.2 


19.8 


21.4 


23.0 


24.6 


44% 


5.1 


6.6 


8.2 


9.8 


11.4 


13.0 


14.6 


16.1 


17.7 


19.3 


20.9 


99 4 


24.0 


45% 


5.0 


6.5 


8.0 


9.6 


11.1 


12.7 


14.2 


15.8 


17.3 


18.8 


20.4 


2i!9 


23.4 


46% 


4.8 


6.4 


7.8 


9.4 


10.8 


12.4 


13.9 


15.4 


16.9 


18.4 


19.9 


21.4 


22 . 9 


47% 


4.7 


6.2 


7.7 


9.1 


10.6 


12.1 


13.6 


15.0 


16.5 


18.0 


19.4 


20.9 


22 4 


48% 


4.6 


6.0 


7.5 


8.9 


10.4 


11.8 


13.2 


14.7 


16.1 


17.6 


19.0 


20.4 


2i;9 


49% 


4.5 


5.9 


7.3 


8.7 


10.1 


11.6 


13.0 


14.4 


15.8 


17.2 


18.6 


20.0 


21.4 


50% 


4.4 


5.8 


7.2 


8.6 


9.9 


11.3 


12.7 


14.0 


15.4 


16.8 


18.2 


19.6 


20.9 



WHOLE MILK TABLE (3.5%)— 5 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 41% cream and 3.5%) milk are to be mixed to produce 
5 gallons of 18%? cream, use the table as follows: Run down 
the figures at the left of the table until to 41%, then follow 
the line over to the 18% column, and the amount is 15.4 pounds 
of 41% cream needed. Add enough 3.5% milk to make 5 
gallons and the test will then be 18%. 





10% 


12% 


14% 


16% 


18% 


20% 


227c 


24% 


26% 


•28%. 


30% 


3.% 


34% 


15% 


22.6 


29.5 


36.5 






















16% 


20.8 


27.2 


33.6 






















17% 


19.2 


25.1 


31.1 


37. 




















18% 


17.9 


23.4 


28.9 


34.4 




















19% 


16.7 


21.9 


27.0 


32.2 


37-4 


















20% 


15.7 


20.6 


25.4 


30.3 


35.1 


















21% 


14.8 


19.4 


24. 


28.5 


33.1 


37.7 
















22% 


14.0 


18.3 


''2 7 


27. 


31.3 


35.6 
















23% 


13.3 


17.4 


2l!5 


25.6 


29.7 


33.8 


37.9 














24% 


12.6 


16.5 


20.4 


24.3 


28.2 


32.1 


36.0 














25% 


12.0 


15.8 


19.5 


23.2 


26.9 


30.6 


34.4 


38.1 












26% 


11.5 


15.1 


18.6 


92 2 


25.7 


29.3 


32.8 


36.4 












27% 


11.0 


14.4 


17.8 


21^2 


24.6 


28.0 


31.4 


34.8 


38.2 










28% 


10.6 


13.8 


17.1 


20.4 


23.6 


26.9 


30.2 


33.4 


36.7 










29% 


10.1 


13.3 


16.4 


19.6 


22.7 


25.8 


29. 


32.1 


35.2 


38; 4 








30% 


9.8 


12.8 


15.8 


18.8 


21.8 


24.9 


27.9 


30.9 


33.9 


36.9 








31% 


9.4 


12.3 


15.2 


18.1 


21.0 


24. 


26.9 


29.8 


32.7 


35.6 


38.5 






32% 


9.1 


11.9 


14.7 


17.5 


20.3 


23.1 


25.9 


28.7 


31.5 


34.3 


37.1 






33% 


8.8 


11.5 


14.2 


•16.9 


19.6 


22.3 


25.0 


27.7 


30.5 


33.2 


35.9 


38.6 




34% 


8.5 


11.1 


13.7 


16.3 


19. 


21.6 


24.2 


26.8 


29.5 


32.1 


34.7 


37.3 




35% 


8.2 


10.7 


13.3 


15.8 


18.4 


20.9 


23.4 


26. 


28.5 


31.1 


33.6 


36.1 


38.7 


36% 


8. 


10.4 


12.9 


15.3 


17.8 


20.3 


22.7 


25.2 


27.6 


30.1 


32.6 


35.0 


37.6 


37% 


7.7 


10.1 


12.5 


14.9 


17.3 


19.7 


22.0 


24.4 


26.8 


29.2 


31.6 


34. 


36.4 


38% 


7.5 


9.8 


12.1 


14.4 


16.8 


19.1 


21.4 


23.7 


26.0 


28 '.4 


30.7 


33. 


35.3 


39% 


7.3 


9.5 


11.9 


14.0 


16.3 


18.5 


20.8 


23.0 


25.3 


27.6 


29. S 


32.1 


34.3 


40% 


7.1 


9.3 


11.5 


13.6 


15.8 


18.0 


20.2 


22.4 


24.6 


26.8 


29. 


31.2 


33.4 


41% 


6.9 


9.0 


11.2 


13.3 


15.4 


17.6 


19.7 


21.8 


24. 


26.1 


28.2 


30.4 


32.5 


42% 


6.7 


8.8 


10.9 


12.9 


15.0 


17.1 


19.2 


21.2 


23.3 


25.4 


27.5 


29.6 


31.6 


43% 


6.5 


8.6 


10.6 


12.6 


14.6 


16.7 


18.7 


20.7 


22.7 


24.8 


26.8 


28 8 


30.8 


44% 


6.4 


8.3 


10.3 


12.3 


14.3 


16.2 


18.2 


20.2 


22 "^ 


24.1 


26.1 


28.1 


30.1 


45% 


6.2 


8.1 


10.1 


12. 


13.9 


15.9 


17.8 


19.7 


21.6 


23.6 


25.5 


27.4 


29.3 


46% 


6.1 


8. 


9.8 


11.7 


13.6 


15.5 


17.4 


19.2 


21.1 


23.0 


24.9 


26.8 


28.7 


47% 


5.9 


7.8 


9.6 


11.4 


13.3 


15.1 


17. 


18.8 


20.6 


22.5 


24.3 


26.2 


28. 


48% 


5.8 


7.6 


9.4 


11.2 


13. 


14.8 


16.6 


18.4 


20.2 


22. 


23.8 


25.6 


27.4 


49% 


5.7 


7.4 


9.2 


10.9 


12.7 


14.5 


16.2 


18. 


19.8 


26. '5 


23.2 


25.0 


26.8 


50% 


5.5 


7.3 


9. 


10.7 


12.4 


14.1 


15.9 


17.6 


19.3 


21.0 


•~>2 _ 7 


24.5 


26.2 



WHOLE MILK TABLE (3.5%)— 51/2 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 38% cream and 3.5% milk are to be mixed to produce 
5I/2 gallons of 24% cream, use the table as follows: Run 
down the figures at the left of the table until to 38%, then 
follow the line over to the 24% column, and the amount is 26.1 
pounds of 38% cream needed. Add enough 3.5% milk to 
make 5i/^ gallons and the test will then be 24%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


24.8 


32.5 


40.1 






















16% 


22.8 


29.9 


36.9 






















17% 


21.1 


27.6 


34.2 


40.7 




















18% 


19.6 


25.7 


31.8 


37.8 




















19% 


18.4 


24.0 


29.7 


35.4 


41.1 


















20% 


17.3 


22.6 


27.9 


33.3 


38.6 


















21% 


16.3 


21.3 


26.4 


31.4 


36.4 


41.4 
















22% 


15.4 


20.1 


24.9 


29.7 


34.4 


39.2 
















23% 


14.6 


19.1 


23.6 


28.1 


32.6 


37.1 


41.6 














24% 


13.9 


18.2 


22.4 


26.7 


31.0 


35.3 


39.6 














25% 


13.2 


17.3 


21.4 


25.5 


29.6 


33.7 


37.8 


41.9 












26% 


12.7 


16.6 


20.5 


24.4 


28.3 


32.2 


36.1 


40.0 












27% 


12.1 


15.8 


19.6 


23.3 


27.1 


30.8 


34.5 


38.3 


42.0 










28% 


11.6 


15.2 


18.8 


22.4 


26.0 


29.5 


33.2 


36.7 


40.3 










29% 


11.1 


14.6 


18.0 


21.5 


24.9 


28.4 


31.9 


35.3 


38.7 


42.2 








30% 


10.7 


14.0 


17.3 


20.7 


24.0 


27.3 


30.6 


33.9 


37.3 


40.6 








31% 


10.3 


13.5 


16.7 


19.9 


23.1 


26.4 


29.5 


32.7 


35.9 


39.1 


42.3 






32% 


10.0 


13.0 


16.1 


19.2 


22.3 


25.4 


28.5 


31.6 


34.7 


37.7 


40.8 






33% 


9.6 


12.6 


15.6 


18.5 


21.6 


24.5 


27.5 


30.5 


33.5 


36.5 


39.4 


42.4 




34% 


9.3 


12.2 


15.1 


17.9 


20.9 


23.7 


26.6 


29.5 


32.4 


35.3 


38.2 


41.0 




35% 


9.0 


11.8 


14.6 


17.4 


20.2 


23.0 


25.7 


28.6 


31.4 


34.2 


36.9 


39.7 


42.5 


36% 


8.8 


11.4 


14.1 


16.8 


19.5 


22.3 


25.0 


27.7 


30.4 


33.1 


35.8 


38.5 


41.3 


37% 


8.5 


11.1 


13.7 


16.3 


19.0 


21.6 


24 2 


26.8 


29.5 


32.1 


34.7 


37.4 


40.0 


38% 


8.2 


10.8 


13.3 


15.8 


18.4 


21.0 


23 '.5 


26.1 


28.6 


31.2 


33.7 


36.3 


38.8 


39% 


8.0 


10.5 


13.0 


15.4 


17.9 


20.4 


22.8 


25.3 


27.8 


30.3 


32.8 


35.3 


37.7 


40% 


7.8 


10.2 


12.6 


15.0 


17.4 


19.8 


22.2 


24.6 


27.1 


29.4 


31.9 


34.3 


36.7 


41% 


7.5 


9.9 


12.3 


14.6 


16.9 


19.3 


21.6 


24.0 


26.4 


28.7 


31.0 


33.4 


35.7 


42% 


7.4 


9.6 


11.9 


14.2 


16.5 


18.8 


21.1 


23.3 


25.6 


27.9 


30.2 


32.5 


34.8 


43% 


7.2 


9.4 


11.6 


13.9 


16.1 


18.3 


20.5 


22.8 


25.0 


27.2 


29.4 


31.7 


33.9 


44% 


7.0 


9.1 


11.3 


13.5 


15.7 


17.8 


20.0 


22 2 


24.4 


26.5 


28.7 


30.9 


33.1 


45% 


6.8 


8.9 


11.1 


13.2 


15.3 


17.4 


19.5 


2117 


23.8 


25.9 


28.0 


30.1 


32.2 


46% 


6.7 


8.8 


10.8 


12.9 


14.9 


17.0 


19.1 


21.1 


23.2 


25.3 


27.3 


29.4 


31.5 


47% 


6.5 


8.5 


10.6 


12.5 


14.6 


16.6 


18.7 


20.6 


22.7 


24.7 


26.7 


28.8 


30.8 


48% 


6.3 


8.3 


10.3 


12.3 


14.3 


16.2 


18.2 


20.2 


22.2 


24.2 


26.1 


28.1 


30.1 


49% 


6.2 


8.1 


10.1 


12.0 


13.9 


15.9 


17.8 


19.8 


21.8 


23.6 


25.5 


27.5 


29.4 


50% 


■ 6.1 


8.0 


9.9 


11.8 


13.6 


15.5 


17.4 


19.3 


21.2 


23.1 


25.0 


26.9 


28.8 



WHOLE MILK TABLE (3.5%)— 6 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 457c cream and 3.5% milk are to be mixed to produce 
6 gallons of 20 7o cream, use the table as follows: Run down 
the figures at the left of the table until to 45%, then follow 
the line over to the 20% column, and the amount is 19 pounds 
of 45% cream needed. Add enough 3.57c milk to make 6 
gallons and the test will then be 207c. 





10% 12% 14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


^^% 


27.1 


35.4 43.8 






















16% 


24.9 


32.6 40.3 






















17% 


23.0 


30.1 3T.3 


44.4 




















18% 


21.4 


28.0 34.7 


41.3 




















19% 


20.1 


26.2 32.4 


38.7 


44.8 


















20% 


18.9 


24.7 30.5 


36.3 


42.1 


















21% 


17,8 


23.2 28.8 


34.2 


39.7 


45.2 
















22% 


16.8 


22.0 27.2 


32.4 


37. b 


42.7 
















23% 


15.9 


20.8 


25.8 


30.7 


35.6 


40.5 


45.4 














24% 


15.1 


19.8 


24.5 


29.2 


33.9 


38.5 43.2 














25% 


14.4 


18.9 


23.4 


27.9 


32.3 


36.7 41.2 


45.7 












26% 
27% 
28% 
29% 
30% 
31% 
32% 
33% 
34% 
35% 
36% 
37% 
38% 
39% 
40% 
41% 
42% 
43% 
44% 
45% 
46% 
47% 
48% 
49% 
50% 


13.8 


18.1 


22.3 


26.6 


30.9 


35.2 


39.4 


43.6 












13.2 


17.3 


21,4 


25.5 


29.5 


33.6 


37.7 


41.8 


45.9 










12 7 


16.6 


20.5 


24.4 


28.3 


32.2 


36.2 


40.1 


44.0 










12.1 


15.9 


19.7 


23.5 


27.2 


31.0 


34.8 


38.5 


42.3 


46.0 








11 7 


15.3 


18.9 


22.6 


26.2 


29.8 


33.4 


37.0 


40.7 


44.3 








11.3 


14.8 


18.3 


21.7 


25.2 


28.8 


32 '^ 


35.7 


39.2 


42.7 


l^f' 






10 9 


14.2 


17.6 


21. 


24.3 


27.7 


31.1 


34.5 


37.8 


41.2 


44.5 






10 5 


13.8 


17.0 


20.2 


23'. 5 


26.9 


30.0 


33.3 


36.6 


39.8 


43.0 


46.3 




10.2 
9.9 
9 6 


13.3 

12.9 


16.5 
15.9 
15 4 


19.6 
19.0 
18.4 


22.8 
22.0 
21.3 


25.9 
25.1 
24.3 


29.1 
28.1 
27.3 


32.2 
31.2 
30.2 


35.4 
34.2 
33.1 


38.5 
37.3 
36.1 


41.7 
40.3 
39.1 


44.8 
43.3 
42.0 


46.4 
45.1 


9.3 
9. 

8.7 

8.5 
8.2 
8.1 

7. J 
7.f 

7 I 


12.1 
11.8 
11.4 
11.1 
10.8 
10.5 
10.3 
10.0 
9.7 


15.0 
14.5 
14.2 
13.8 
13.4 
13.0 
12.7 
12.4 
12.1 


17.8 
17.3 
16.8 
16.3 
15.9 
15.5 
15.1 
14.7 
14. •^ 


20.7 
20.1 
19.5 
19.0 

18.5 
18. C 
17.5 
17.1 
16." 


23.6 

92 . c 

9 >: 

21.1 

20.5 
20.0 
19.5 
19. C 


26.4 
25.6 
24.9 
24.3 
23.6 
23. C 
22.4 
21. £ 
21.2 


29.3 
28.5 
27.6 
26.9 
26.2 
25.5 
24.9 
24.2 
23.7 


31.8 
31.2 
30.4 
29.5 
28. S 
28. C 
27. S 
26.6 
25. £ 


35.1 
34.0 
33.1 
32.1 
31.3 
30.5 
29.7 
28.9 
28.3 


37.9 
36.8 
35.8 
34.8 
33.9 
33.0 
32.1 
31.3 
30.6 


40.8 
39.6 
38.5 
37.4 
36.4 
35.5 
34.6 
33.7 
32.9 


43.6 

42.4 

41.2 

40.0 

39. 

37.9 

37.0 

36.1 

35.2 


7.C 
7.] 
6.t 
GA 
6.( 


9.6 
9.S 
9.1 

, 8.£ 
) 8.7 


11. S 
11. £ 
11. [ 
11. ( 

10. J 


14.1 
13.7 
U.4 
13.1 

12. c 


16. C 
15. J 
15. ( 
15.1 
14. f 


18. e 

18.1 

) 17.^ 

> 17.^ 
) 16. £ 


20. J 
20.4 
19. £ 
19. £ 
19. ( 


23.1 

22.5 

99 C 

21 '.6 
21.1 


2b. ^ 
24.'" 
24.2 
23.5 
23.1 


27.6 
27. 
26!^ 
25. S 
25.2 


29.8 
29.2 
28.5 
27.9 
27.3 


32.1 
31.4 
30.7 
30.0 
29.4 


34.4 
33.6 
32.8 
32.1 
31.4 



WHOLE MILK TABLE (3.5%)— 7 GALLONS. 
Explanation . 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 25% cream and 3.5% milk are to be mixed to produce 
7 gallons of 22% cream, use the table as follows: Run down 
the figures at the left of the table until to 25%, then follow 
the line over to the 22% column, and the amount is 48.1 
pounds of 25% cream needed. Add enough 3.5% milk to 
make 7 gallons and the test will then be 22%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


31.6 


41.3 


51.1 






















16% 


29.1 


38.0 


47.0 






















17% 


26.8 


35.2 


43.5 


51.8 




















18% 


25.0 


32.7 


40.5 


48.2 




















19%, 


23.4 


30.6 


37.8 


45.1 


52.3 


















20% 


22.0 


28.8 


35.6 


42.4 


49.1 


















21% 


20.7 


27.1 


33.6 


39.9 


46.3 


52.7 
















22%. 


19.6 


25.6 


31.7 


37.8 


43.8 


49.9 
















23%, 


18.6 


24.3 


30.1 


35.8 


41.5 


47.3 


53.0 














24%, 


17.7 


23.1 


28.6 


34.0 


39.5 


45.0 


50.4 














25%, 


16.8 


22.1 


27.3 


32.5 


37.7 


42.9 


48.1 


53.3 












26% 


16.1 


21.1 


26.1 


31.0 


36.0 


41.0 


45.9 


50.9 












27% 


15.4 


20.2 


24.9 


29.7 


34.5 


39.2 


44.0 


48.7 


53.5 










28% 


14.8 


19.3 


23.9 


28.5 


33.1 


37.6 


42.2 


46.8 


51.3 










29% 


14.2 


18.6 


23.0 


27.4 


31.7 


36.1 


40.6 


45.0 


49.3 


53.7 








30%, 


13.7 


17.9 


22.1 


26.3 


30.5 


34.8 


39.0 


43.2 


47.5 


51.7 








31% 


13.2 


17.2 


21.3 


25.4 


29.4 


33.6 


37.6 


41.7 


45.7 


49.8 


53.9 






32% 


12.7 


16.6 


20.5 


24.5 


28.4 


32.4 


36.3 


40.2 


44.1 


48.0 


52.0 






33% 


12.3 


16.1 


19.8 


23.6 


27.5 


31.4 


35.0 


38.8 


42.7 


46.4 


50.2 


54.0 




34% 


11.9 


15.5 


19.2 


22.8 


26.6 


30.2 


33.9 


37.5 


41.3 


44.9 


48.6 


52.2 




35% 


11.5 


15.0 


18.6 


22.1 


25.7 


29.3 


32.8 


36.4 


39.9 


43.5 


47.0 


50.6 


54.1 


36% 


11.2 


14.5 


18.0 


21.4 


24.9 


28.4 


31.8 


35.2 


38.7 


42.2 


45.6 


49.0 


52.6 


37% 


10.8 


14.1 


17.5 


20.8 


24.2 


27.5 


30.8 


34.2 


37.1 


40.9 


44.2 


47.6 


50.9 


38% 


10.5 


13.7 


17.0 


20.2 


23.5 


26.7 


29.9 


33.2 


36.4 


39.7 


42.9 


46.2 


49.4 


39% 


10.2 


13.3 


16.6 


19.6 


22.8 


25.9 


29.1 


32.2 


35.4 


38.6 


41:7 


44.9 


48.0 


40%, 


9.9 


13.0 


16.1 


19.1 


22.1 


25.2 


28.3 


31.4 


34.5 


37.5 


40.6 


43.6 


46.7 


41%, 


9.6 


12.6 


15.6 


18.6 


21.6 


24.6 


27.5 


30.5 


33.6 


36.5 


39.5 


42.5 


45.5 


42% 


9.4 


12.3 


15.2 


18.1 


21.0 


23.9 


26.8 


29.7 


32.6 


35.6 


38.5 


41.4 


44.3 


43% 


9.1 


12.0 


14.8 


17.7 


20.5 


23.3 


26.1 


29.0 


31.8 


34.7 


37.5 


40.3 


43.1 


44% 


8.9 


11.6 


14.4 


17.2 


20.0 


22.7 


25.5 


28.2 


31.0 


33.8 


36.6 


39.3 


42.1 


45% 


8.7 


11.4 


14.1 


16.8 


19.5 


22 2 


24.9 


27.6 


30.3 


33.0 


35.7 


38.4 


41.0 


46% 


8.5 


11.2 


13.7 


16.4 


19.0 


21.7 


24.3 


26.9 


29.6 


32.2 


34.8 


37.5 


40.1 


47% 


8.3 


10.9 


13.5 


16.0 


18.6 


21.2 


23.8 


26.3 


28.9 


31.5 


34.0 


36.6 


39.2 


48% 


8.1 


10.6 


13.1 


15.6 


18.2 


20.7 


23.2 


25.7 


28.2 


30.8 


33.3 


35.8 


38.3 


49% 


7.9 


10.4 


12.8 


15.3 


17.7 


20.3 


22.7 


25.2 


27.7 


30.1 


32.5 


35.0 


37.5 


50% 


7.7 


10.2 


12.6 


15.0 


17.4 


19.8 


22.2 


24.6 


27.0 


29.4 


31.8 


34.3 


36.6 



WHOLE MILK TABLE (3.5%)— 8 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 20% cream and 3.5% milk are to be mixed to produce 
& gallons of 14% cream, use the table as follows: Run down 
the figures at the left of the table until to 20%, then folloAV 
the line over to the 14% column, and the amount is 40.7 
pounds of 207o cream needed. Add enough 3.5% milk to 
make 8 gallons and the test will then be 14%. 





10% 


12% 


14% 


16% 


18% 


20% 


22 %o 


24%, 


26%o 


28%, 


30% 


32% 


34% 


159'c 


36.1 


47.2 


58.4 






















16% 


33.2 


43.5 


5?. 7 






















17% 


30.7 


40.2 


49.7 


59.2 




















18% 


28.6 


37.4 


46.3 


55.1 




















19% 


26.8 


35.0 


43.2 


51.6 


59.8 


















20% 


25.2 


32.9 


40.7 


48.4 


56.1 


















21% 


23.7 


31.0 


38.4 


45.6 


52.9 


60.3 
















22% 


22.4 


29.3 


36.3 


43.2 


50.0 


57.0 
















23% 


21.2 


27.8 


34.4 


40.9 


47.5 


54.0 


60.6 














24% 


20.2 


26.4 


32.7 


38.9 


45.2 


51.4 


57.6 














25% 


19.2 


25.2 


31.2 


37.2 


43.1 


49.0 


55.0 


60.9 












26% 


18.4 


24.1 


29.8 


35.5 


41.2 


46.9 


52.5 


58.2 












279o 


17.6 


23.1 


28.5 


34.0 


39.4 


44.8 


50.3 


55.7 


61.2 










28% 


16.9 


22.1 


27.3 


32.6 


37.8 


43.0 


48.3 


53.5 


58.7 










29% 


16.2 


21.2 


26.3 


31.3 


36.3 


41.3 


46.4 


51.4 


56.4 


61.4 








30% 


15.6 


20.4 


25.2 


30.1 


34.9 


39.8 


44.6 


49.4 


54.3 


59.1 








31% 


15.1 


19.7 


24.4 


29.0 


33.6 


38.4 


43.0 


47.6 


52.3 


56.9 


61.6 






32% 


14.5 


19.0 


23.5 


28.0 


32.4 


37.0 


41.5 


46.0 


50.4 


54.9 


59.4 






33% 


14.0 


18.4 


22 .7 


27.0 


31.4 


35.7 


40.0 


44.4 


48.8 


53.1 


57.4 


61.7 




34% 


13.6 


17.7 


22!o 


26.1 


30.4 


34.5 


38.8 


42.9 


47.2 


51.3 


55.6 


59.7 




35% 


13.2 


17.2 


21.2 


25.3 


29.4 


33.5 


37.5 


41.6 


45.6 


49.7 


53.7 


57.8 


61.9 


36% 


12.8 


16.6 


20.6 


24.5 


28.4 


■ 32.4 


36.4 


40.3 


44.2 


48.2 


52.1 


56.0 


60.1 


37% 


12.4 


16.1 


20.0 


23.8 


27.6 


31.5 


35.2 


39.1 


42.4 


46.8 


50.5 


54.4 


58.2 


38% 


12.0 


15.7 


19.4 


23.1 


26.8 


30.5 


34.2 


38.0 


41.6 


45.4 


49.1 


52.8 


56.5 


39% 


11.6 


15.2 


19.0 


22.4 


26.0 


29.6 


33.2 


36.8 


40.5 


44.1 


47.7 


51.3 


54.9 


40% 


11.3 


14.8 


18.4 


21 '.8 


25.3 


28.8 


32.4 


35.9 


39.4 


42.8 


46.4 


49.9 


53.4 


41% 


11.0 


14.4 


17.9 


21.2 


24.7 


28.1 


31.5 


34.9 


38.4 


41.7 


45.2 


48.6 


52.0 


42% 


10.8 


14.0 


17.4 


20.7 


24.0 


27.3 


30.7 


34.0 


37.3 


40.7 


44.0 


47.3 


50.6 


43% 


10.4 


13.7 


16.9 


20.2 


23.4 


26.7 


29.9 


33.2 


36.4 


39.6 


42.8 


46.1 


49.3 


44% 


10.2 


13.3 


16.5 


19.6 


22.8 


26.0 


29.2 


32.3 


35.5 


38.6 


41.8 


44.9 


48.1 


45% 


10.0 


13.0 


16.1 


19.2 


22.3 


25.4 


28.4 


31.6 


34.6 


37.7 


40.8 


43.9 


46.9 


46% 


9.7 


12.8 


15.7 


18.8 


21.7 


24.8 


27.8 


30.8 


33.8 


36.8 


39.8 


42.8 


45.9 


47% 


9.5 


12.4 


15.4 


18.3 


21 2 


24.2 


27.2 


30.0 


33.0 


36.0 


38.9 


41.9 


44.8 


48% 


9.2 


12.1 


15.0 


17.9 


20;8 


23.6 


26.5 


29.4 


32.3 


35.2 


38.0 


40.9 


43.8 


49% 


9.1 


11.9 


14.7 


17.5 


20.3 


23.2 


26.0 


28.8 


31.7 


34.4 


37.2 


40.0 


42.8 


50% 


8.8 


11.6 


14.4 


17.2 


19.9 


22.6 


25.4 


28.1 


30.9 


33.6 


36.4 


"■= 


41.9 



WHOLE MILK TABLE (3.5%)— 9 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 40% cream and 3.5% milk are to be mixed to produce 
9 gallons of 20% cream, use the table as follows: Run down 
the figures at the left of the table until to 40%, then follow 
the line over to the 20% column, and the amount is 32.4 
pounds of 40% cream needed. Add enough 3.5% milk to 
make 9 gallons and the test will then be 20%. 





10% 


12% 


14% 


16% 


18% 


20%> 


22% 


24%, 


26% 


28% 


30%, 


32% 


34% 


15% 


40.6 


53.1 


65.7 






















167o 


37.4 


48.9 


60.4 






















17% 


34.5 


45.2 


55.9 


66.6 




















18% 


32.2 


42.1 


52.1 


62.0 




















19% 


30.1 


39.4 


48.6 


58.0 


67.3 


















20% 


28.3 


37.0 


45.8 


54.5 


63.1 


















21% 


26.7 


34.9 


43.2 


51.3 


59.5 


67.8 
















22% 


25.2 


33.0 


40.8 


48.6 


56.3 


64.1 
















23% 


23.9 


31.3 


38.7 


46.0 


53.4 


60.8 


68.2 














24% 


22.7 


29.7 


36.8 


43.8 


50.8 


57.8 


64.8 














25% 


21.6 


28.4 


35.1 


41.8 


48.5 


55.1 


61.9 


68.5 












26% 


20.7 


27.1 


33.5 


39.9 


46.3 


52.8 


59.1 


65.5 












27% 


19.8 


26.0 


32.1 


38.2 


44.3 


50.4 


56.6 


62.7 


68.8 










28% 


19.0 


24.9 


30.7 


36.7 


42.5 


48.4 


54.3 


60.2 


66.0 










29% 


18.2 


23.9 


29.6 


35.2 


40.8 


46.5 


52.2 


57.8 


63.4 


69.1 








30% 


17.6 


23.0 


28.4 


33.9 


39.3 


44.8 


50.2 


55.6 


61.1 


66.5 








31% 


17.0 


22 .2 


27.4 


32.6 


37.8 


43.2 


48.4 


53.6 


58.8 


64.0 


69.3 






32% 


16.3 


21 .'4 


26.4 


31.5 


36.5 


41.6 


46.7 


51.7 


56.7 


61.8 


66.8 






33% 


15.8 


20.7 


25.5 


30.4 


35.3 


40.2 


45.0 


49.9 


54.9 


59.7 


64.6 


69.4 




34% 


15.3 


19.9 


24.7 


29.4 


34.2 


38.8 


43.6 


48.3 


53.1 


57.7 


62.5 


67.2 




35% 


14.8 


19.3 


23.9 


28.5 


33.1 


37.7 


42.2 


46.8 


51.3 


55.9 


60.4 


65.0 


69.6 


36% 


14.4 


18.7 


23.2 


27.6 


32.0 


36.5 


40.9 


45.3 


49.7 


54.2 


58.6 


63.0 


67.6 


37% 


13.9 


18.1 


22.5 


26.8 


31.1 


35.4 


39.6 


44.0 


48.3 


52.6 


56.8 


61.2 


65.5 


38% 


13.5 


17.7 


21.8 


26.0 


30.2 


34.3 


38.5 


42.7 


46.8 


51.1 


55.2 


59.4 


63.6 


39% 


13.1 


17.1 


21.4 


25.2 


29.3 


33.3 


37.4 


41.4 


45.6 


49.6 


53.7 


57.7 


61.8 


40% 


12.7 


16.7 


20.7 


24.5 


28.5 


32.4 


36.4 


40.4 


44.3 


48.2 


52.2 


56.1 


60.1 


41% 


12.4 


16.2 


20.1 


23.9 


27.8 


31.6 


35.4 


39.3 


43.2 


46.9 


50.8 


54.7 


58.5 


42% 


12.1 


15.8 


19.6 


23.3 


27.0 


30.7 


34.5 


38.2 


42.0 


45.8 


49.5 


53.2 


56.9 


43% 


11.7 


15.4 


19.0 


00 -7 


26.3 


30.0 


33.6 


37.3 


40.9 


44.6 


48.2 


51.9 


55.5 


44% 


11:5 


15.0 


18.6 


22. "l 


25.7 


29.2 


32.8 


36.3 


39.9 


43.4 


47.0 


50.5 


54.1 


45% 


11.2 


14.6 


18.1 


21.6 


25.1 


28.6 


32.0 


35.5 


38.9 


42,4 


45.9 


49.4 


52.8 


46% 


10.9 


14.4 


17.7 


21.1 


24.4 


27.9 


31.3 


34.6 


38.0 


41.4 


44.8 


48.2 


51.6 


47% 


10.7 


14.0 


17.3 


20.6 


23.9 


'>7 2 


30.6 


33.8 


37.1 


40.5 


43 . 8 


47.1 


50.4 


48% 


10.4 


13.6 


16.9 


20.1 


23.4 


h'.Q 


29.8 


33.1 


36.3 


39.6 


42.8 


46.0 


49.3 


49% 


10.2 


13.4 


16.5 


19.7 


22.8 


26.1 


29 ^ 


32.4 


35.7 


38.7 


41.8 


45.0 


48.2 


50% 


9.9 


13.1 


16.2 


19.3 


22.4 


25.4 


28;6 


31.6 


34.8 


37.8 


40.9 


44.1 


47.1 



WHOLE MILK TABLE (3.5%)— 10 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 41% cream and 3.5% milk are to be mixed to produce 
10 gallons of 22% cream, use the table as follows: Run down 
the figures at the left of the table until to 41%, then folloAV 
the line over to the 22% column, and the amount is 39.4 
pounds of 41% cream needed. Add enough 3.5% milk to 
make 10 gallons and the test will then be 22%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


45.2 


59.1 


73.0 






















16% 


41.6 


54.4 


67.2 






















17% 


38.4 


50.3 


62.2 


74.0 




















18% 


35.8 


46.8 


57.9 


68.9 




















19% 


33.5 


43.8 


54.1 


64.5 


74.8 


















20% 


31.5 


41.2 


50.9 


60.6 


70.2 


















21% 


29.7 


38.8 


48.0 


57.1 


66.2 


75.4 
















227c 


28.1 


36.7 


45.4 


54.0 


62.6 


71.3 
















23% 


26.6 


34.8 


43.0 


51.2 


59.4 


67.6 


75.8 














24% 


25.3 


33.1 


40.9 


48.7 


56.5 


64.3 


72.1 














25% 


24.1 


31.6 


39.0 


46.5 


53.9 


61.3 


68.8 


76.2 












26% 


23.1 


30.2 


37.3 


44.4 


51.5 


58.7 


65.7 


72.8 












27% 


22.1 


28.9 


35.7 


42.5 


49.3 


56.1 


62.9 


69.7 


76.5 










28% 


21.2 


27.7 


34.2 


40.8 


47.3 


53.8 


60.4 


66.7 


73.4 










29% 


20.3 


26.6 


32.9 


39.2 


45.4 


51.7 


58.0 


64.3 


70.5 


76.8 








30% 


19.6 


25.6 


31.6 


37.7 


43.7 


49.8 


55.8 


61.8 


67.9 


73.9 








31% 


18.9 


24.7 


30.5 


36.3 


42.1 


48.0 


53.8 


59.6 


65.4 


71.2 


77.0 






32% 


18.2 


23.8 


29.4 


35.0 


40.6 


46.3 


51.9 


57.5 


63.1 


68.7 


74.3 






33% 


17.6 


23.0 


28.4 


33.8 


39.3 


44.4 


50.1 


55.5 


61.0 


66.4 


71.8 


77 2 




34% 


17.0 


22.2 


27.5 


32.7 


38.0 


43.2 


48.5 


53.7 


59.0 


64.2 


69.5 


74.7 




35% 


16.5 


21.5 


26.6 


31.7 


36.8 


41.9 


46.9 


52.0 


57.1 


62.2 


67.2 


72.3 


77..^ 


36% 


16.0 


20. J> 


25.8 


30.7 


35.6 


40.6 


45.5 


50.4 


55.3 


60.3 


65.2 


70 . 1 


75. i 


37% 


15.5 


20.2 


25.0 


29.8 


34.6 


39.4 


44.1 


48.9 


53.7 


58.5 


63.2 


68.0 


72.8 


38% 


15.0 


19.7 


24.3 


28.9 


33.6 


38.2 


42.8 


47.5 


52.1 


56.8 


61.4 


66.0 


70.7 


39% 


14.6 


19.1 


23.8 


28.1 


32.6 


37.1 


tl.6 


46.1 


50.7 


55.2 


59.7 


64.2 


68.7 


40% 


14.2 


18.6 


23.0 


27.3 


31.7 


36.1 


40.5 


44.9 


49.3 


53.6 


58.0 


62.4 


66.8 


41% 


13.8 


18.1 


22.4 


26.6 


30.9 


35.2 


39.4 


43.7 


48.0 


52.2 


56.5 


60.8 


65.0 


42% 


13.5 


17.6 


21.8 


25.9 


30.1 


34.2 


38.4 


42.5 


46.7 


50.9 


55.0 


59.2 


63.3 


43% 


13.1 


17.2 


21.2 


25.3 


29.3 


33.4 


37.4 


41.5 


45.5 


49.6 


53.6 


57.7 


61.7 


44% 


12.8 


16.7 


20.7 


24.6 


28.6 


32.5 


36.5 


40.4 


44.4 


48.3 


52.3 


56.2 


60.2 


45% 


12.5 


16.3 


20.2 


24.0 


27.9 


31.8 


35.6 


39.5 


43.3 


47.2 


51.0 


54.9 


58.7 


46% 


12.2 


16.0 


19.7 


23.5 


'>7 2 


31.0 


34.8 


38.5 


42.3 


46.1 


49.8 


53.6 


57.4 


47% 


11.9 


15.6 


19.3 


22.9 


26!6 


30.3 


34.0 


37.6 


41.3 


45.0 


48.7 


52.4 


56.0 


48% 


11.6 


15.2 


18.8 


22.4 


26.0 


29.6 


33.2 


36.8 


40.4 


44.0 


47.6 


51.2 


54.8 


49% 


11.4 


14.9 


18.4 


21.9 


25.4 


29.0 


32.5 


36.0 


39.7 


43.0 


46.5 


50.1 


53.6 


50% 


11.1 


14.6 


18.0 


21.5 


24.9 


28.3 


31.8 


35.2 


38.7 


42.1 


45.5 


49.0 


52.4 



WHOLE MILK TABLE (3.5%)— 20 GALLONS. 
Explanation 

Tlie figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 40% cream and 3.5% milk are to be mixed to produce 
20 gallons of 22% cream, use the table as follows: Run down 
the figures at the left of the table until to 40%, then ^foll'ow 
the line over to the 22% column, and the amount is 81 pounds 
of 40% cream needed. Add enough 3.5% milk to make 20 



gallons 


and the test will then be 22%. 














10% 


12% 


14% 


16% 


187c 


20% 


22 7f 


24% 


26% 


287c 


30% 


32% 


34 7o 


15% 


90.4 


118.2 


146.0 






















167r 


83.2 


108.8 


134.4 






















177c 


76.8 


100.6 


124.4 


148.0 




















18% 


71.6 


93.6 


115.8 


137.8 




















19% 


67.0 


87.6 


108.2 


129.0 


149.6 


















20 7^ 


63.0 


82.4 


101.8 


121.2 


140.4 


















21% 


59.4 


77.6 


96.0 


114.2 


132.4 


150.8 
















22%. 


56.2 


73.4 


90.8 


108.0 


125.2 


142.6 
















23% 


53.2 


69.6 


86.0 


102.4 


118.8 


135.2 


151.6 














24% 


50.6 


66.2 


81.8 


97.4 


113.0 


128.6 


144.2 














25%, 


48.2 


63.2 


78.0 


93.0 


107.8 


122.6 


137.6 


152.4 












267? 


46.2 


60.4 


74.6 


88.8 


103.0 


117.4 


131.4 


145.6 












27% 


44.2 


57.8 


71.4 


85.0 


98.6 


112.2 


125.8 


139.4 


153.0 










287c 


42.4 


55.4 


68.4 


81.6 


94.6 


107.6 


120.8 


133.8 


146.8 










297c 


40.6 


53.2 


65.8 


78.4 


90.8 


103.4 


116.0 


128.6 


141.0 


153.6 








307c 


39.2 


51.2 


63.2 


75.4 


87.4 


99.6 


111.6 


123.6 


135.8 


147.8 








317c 


37.8 


49.4 


61.0 


72.6 


84.2 


96.0 


107.6 


119.2 


130.8 


142.4 


154.0 






32% 


36.4 


47.6 


58. 8 


70.0 


81.2 


92.6 


103.8 


115.0 


126.2 


137.4 


148.6 






33% 


35.2 


46.0 


56.8 


67.6 


78.6 


89.4 


100.2 


111.0 


122.0 


132.8 


143.6 


154.4 




34%, 


34.0 


44.4 


55.0 


65.4 


76.0 


86.4 


97.0 


107.4 


118.0 


128.4 


139.0 


149.4 




357c 


33.0 


43.0 


53.2 


63.4 


73.6 


83.8 


93.8 


104.0 


114.2 


124.4 


134.4 


144.6 


154. S 


36% 


32.0 


41.6 


51.6 


61.4 


71.2 


81.2 


91.0 


100.8 


110.6 


120.6 


130.4 


140.2 


150.4 


37% 


31.0 


40.4 


50.0 


59.6 


69.2 


78.8 


88.2 


97.8 


107.4 


117.0 


126.4 


136.0 


145.6 


38% 


30.0 


39.4 


48.6 


57.8 


67.2 


76.4 


85.6 


95.0 


104.2 


113.6 


122.8 


132.0 


141.4 


39% 


29.2 


38.2 


47.6 


56.2 


65.2 


74.2 


83.2 


92.2 


101.4 


110.4 


119.4 


128.4 


137.4 


407c 


28.4 


37.2 


46.0 


54.6 


63.4 


72.2 


81.0 


89.8 


98.6 


107.2 


116.0 


124.8 


133.6 


41% 


27.6 


36.2 


44.8 


53.2 


61.8 


70 ! 4 


78.8 


87.4 


96.0 


104.4 


113.0 


121.6 


130.0 


42% 


27.0 


35.2 


43.6 


51.8 


60.2 


68.4 


76.8 


85.0 


93.4 


101.8 


110.0 


118.4 


126.6 


43% 


26.2 


34.4 


42.4 


50.6 


58.6 


66.8 


74.8 


83.0 


91.0 


99.2 


107.2 


115.4 


123.4 


44% 


25.6 


33.4 


41.4 


49.2 


57.2 


65.0 


73.0 


80.8 


88.8 


96.6 


104.6 


112.4 


120.4 


45% 


25.0 


32.6 


40.4 


48.0 


55.8 


63.6 


71.2 


79.0 


86.6 


94.4 


102.0 


109.8 


117.4 


467c 


24.4 


32.0 


39.4 


47.0 


54.4 


62.0 


69.6 


77.0 


84.6 


92.2 


99.6 


107.2 


114.8 


47% 


23.8 


31.2 


38.6 


45.8 


,53.2 


60.6 


68.0 


75.2 


82.6 


90.0 


97.4 


104.2 


112.0 


48% 


'~3 2 


30.4 


37.6 


44.8 


52.0 


59.2 


66.4 


73.6 


80.8 


88.0 


95.2 


102.4 


109.6 


49^r 


22^8 


29^.8 


36.8 


43.8 


50.8 


58.0 


65.0 


72.0 


79.4 


86.0 


93.0 


100.2 


107.2 


50% 


22.2 


29.2 


36.0 


43.0 


49.8 


56.6 


63.6 


70.4 


77.4 


84.2 


91.0 


98.0 


104.8 



WHOLE MILK TABLE (3.5Sc)— 30 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 26% cream and 3.5% milk are to be mixed to produce 
30 gallons of 16% cream, use the table as follows: Run down 
the figures at the left of the table until to 26%, then follow 
the line over to the 16% column, and the amount is 133.2 
pounds of 26% cream needed. Add enough 3.5% milk to 
make 30 gallons and the test will then be 16%. 





10% 


12% 


14% 


16% 


18%, 


20% 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


135.6 


177.3 


219.0 










• 












16% 


124.8 


163.2 


201.6 






















17% 


115.2 


150.9 


186.6 


222.0 




















18% 


107.4 


140.4 


173.7 


206.7 




















19% 


100.5 


131.4 


162.3 


193.5 


224.4 


















20% 


94.5 


123.6 


152.7 


181.8 


210.6 


















21% 


89.1 


116.4 


144.0 


171.3 


198.6 


226.2 
















22% 


84.3 


110.1 


136.2 


162.0 


187.8 


2 13'. 9 
















23% 


79.8 


104.4 


129.0 


153.6 


178.2 


202.8 


227.4 














24% 


75.9 


99.3 


122.7 


146.1 


169.5 


192.9 


216.3 














25% 


72.3 


94.8 


117.0 


139.5 


161.7 


183.9 


206.4 


228.6 












26% 


69.3 


90.6 


111.9 


133.2 


154.5 


176.1 


197.1 


218.4 












27% 


66.3 


86.7 


107.1 


127.5 


147.9 


168.3 


188.7 


209.1 


229.5 










28% 


63.6 


83.1 


102 . 6 


122.4 


141.9 


161.4 


181.2 


200.7 


220.2 










29% 


60.9 


79.8 


98.7 


117.6 


136.2 


155.1 


174.0 


192.9 


211.5 


230.4 








30% 


58.8 


76.8 


94.8 


113.1 


131.1 


149.4 


167.4 


185.4 


203.7 


221.7 








31% 


56.7 


74.1 


91.5 


108.9 


126.3 


144.0 


161.4 


178.8 


196.2 


213.6 


231.0 






32% 


54.6 


71.4 


88.2 


105.0 


121.8 


138.9 


155.7 


172.5 


189.3 


206.1 


222.9 






33% 


52.8 


69.0 


85.2 


101.4 


117.9 


134.1 


150.3 


166.5 


183.0 


199.2 


215.4 


231.6 




34% 


51.0 


66.6 


82.5 


98.1 


114.0 


129.6 


145.5 


161.1 


177.0 


192.6 


208.5 


224.1 




35% 


49.5 


64.5 


79.8 


95.1 


110.4 


125.7 


140.7 


156.0 


171.3 


186.6 


201.6 


216.9 


232.2 


36% 


48.0 


62.4 


77.4 


92.1 


106.8 


121.8 


136.5 


151.2 


165.9 


180.9 


195.6 


210.3 


225.6 


37% 


46.5 


60.6 


75.0 


89.4 


103.8 


118.2 


132.3 


146.7 


161.1 


175.5 


189.6 


204.0 


218.4 


38% 


45.0 


59.1 


72.9 


86.7 


100.8 


114.6 


128.4 


142.5 


156.3 


170.4 


184.2 


198.0 


212.1 


39% 


43.8 


57.3 


71.4 


84.3 


97.8 


111.3 


124.8 


138.3 


152.1 


165.6 


179.1 


192.6 


206.1 


40% 


42.6 


55.8 


69.0 


81.9 


95.1 


108.3 


121.5 


134.7 


147.9 


160.8 


174.0 


187.2 


200.4 


41% 


41.4 


54.3 


67.2 


79.8 


92.7 


105.6 


118.2 


131.1 


144.0 


156.6 


169.5 


182.4 


195.0 


42% 


40.5 


52.8 


65.4 


77.7 


90.3 


102.6 


115.2 


127.5 


140.1 


152.7 


165.0 


177.6 


189.9 


43% 


39.3 


51.6 


63.6 


75.9 


87.9 


100.2 


112.2 


124.5 


136.5 


148.8 


160.8 


173.1 


185.1 


44% 


38.4 


50.1 


62.1 


73.8 


85.8 


97.5 


109.5 


121.2 


133.2 


144.9 


156.9 


168.6 


180.6 


45% 


37.5 


48.9 


60.6 


72.0 


83.7 


95.4 


106.8 


118.5 


129.2 


141.6 


153.0 


164.7 


176.1 


46% 


36.6 


48.0 


59.1 


70.5 


81.6 


93.0 


104.4 


115.5 


126.9 


138.3 


149.4 


160.8 


172.2 


47% 


35.7 


46.8 


57.9 


68.7 


79.8 


90.9 


102.0 


112.8 


123.9 


135.0 


146.1 


156.3 


168.0 


48% 


34.8 


45.6 


56.4 


67.2 


78.0 


88.8 


99.6 


110.4 


121.2 


132.0 


142.8 


153.6 


164.4 


49% 


34.2 


44.7 


55.2 


65.7 


76.2 


87.0 


97.5 


108.0 


119.1 


129.0 


139.5 


150.3 


160.8 


50% 


33.3 
1 


43.8 


54.0 


64.5 


74.7 


84.9 


95.4 


105.6 


116.1 


126.3 


136.5 


147. 


157.2 



WHOLE MILK TABLE (3.5%)— 40 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 19% cream and 3.5% milk are to be mixed to produce 
40 gallons of 14% cream, use the table as follows : Run down 
the figures at the left of the table until to 19%, then follow 
the line over to the 14% column, and the amount is 216.4 
pounds of 19% cream needed. Add enough 3.5% milk to 
make 40 gallons and the test will then be 14%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26%, 


28%o 


30% 


32%c 


34% 


15% 


180.8 


236.4 


292.0 










■ 












16% 


166.4 


217.6 


268.8 






















17% 


153.6 


201.2 


248.8 


296.0 




















18% 


143.2 


187.2 


231.6 


275.6 




















19% 


134.0 


175.2 


216.4 


258.0 


299.2 


















20% 


126.0 


164.8 


203.6 


242.4 


280.8 


















21%, 


118.8 


155.2 


192.0 


228.4 


264.8 


301.6 
















22% 


112.4 


146.8 


181.6 


216.0 


250.4 


285.2 
















23% 


106.4 


139.2 


172.0 


204.8 


237.6 


270.4 


303.2 














24% 


101.2 


132.4 


163.6 


194.8 


226.0 


257.2 


288.4 














25% 


96.4 


126.4 


156.0 


186.0 


215.6 


245.2 


275.2 


304.8 












26% 


92.4 


120.8 


149.2 


177.6 


206.0 


234.8 


262.8 


291.2 












27% 


88.4 


115.6 


142.8 


170.0 


197.2 


224.4 


251.6 


278.8 


306.0 










28% 


84.8 


110.8 


136.8 


163.2 


189.2 


215.2 


241.6 


267.6 


293.6 










29% 


81.2 


106.4 


131.6 


156.8 


181.6 


206.8 


232.0 


257.2 


282.0 


307.2 








30% 


78.4 


102.4 


126.4 


150.8 


174.8 


199.2 


223.2 


247.2 


271.6 


295.6 








21% 


75.6 


98.8 


122.0 


145.2 


168.4 


192.0 


215.2 


238.4 


261.6 


284.8 


308.0 






32% 


72.8 


95.2 


117.6 


140.0 


162.4 


185.2 


207.6 


230.0 


252.4 


274.8 


297.2 






33% 


70.4 


92.0 


113.6 


135.2 


157.2 


178.8 


200.4 


222.0 


244.0 


265.6 


287.2 


308.8 




34% 


68. 


88.8 


110.0 


130.8 


152.0 


172.8 


194.0 


214.8 


236.0 


256.8 


278.0 


298.8 




35% 


66.0 


84.0 


106.4 


126.8 


147.2 


167.6 


187.6 


208.0 


228.4 


248.8 


268.8 


289.2 


309.6 


36%o 


64.0 


83.2 


103.2 


122.8 


142.4 


162.4 


182.0 


201.6 


221 .2 


241.2 


260.8 


280.4 


300.8 


37% 


62.0 


80.8 


100.0 


119.2 


138.4 


157.6 


176.4 


195.6 


2i4!8 


234.0 


252.8 


272.0 


291.2 


38% 


60.0 


78.8 


97.2 


115.6 


134.4 


152.8 


171.2 


190.0 


208.4 


227.2 


245.6 


264.0 


282.8 


sd% 


58.4 


76.4 


95.2 


112.4 


130.4 


148.4 


166.4 


184.4 


202.8 


220.8 


238.8 


256.8 


274.8 


40%o 


56.8 


74.4 


92.0 


109.2 


126.8 


144.4 


162.0 


179.6 


197.2 


214.4 


232.0 


249.6 


267.2 


41%o 


55.2 


72.4 


89.6 


106.4 


123.6 


140.8 


157.6 


174.8 


192.0 


208.8 


226.0 


243.2 


260.0 


42% 


54.0 


70.4 


87.2 


103.6 


120.4 


136.8 


153.6 


170.0 


186.8 


203.6 


220.0 


236.8 


253.2 


43% 


52.4 


68.8 


84.8 


101.2 


117.2 


133.6 


149.6 


166.0 


182.0 


198.4 


214.4 


230.8 


246.8 


44% 


51.2 


66.8 


82.8 


98.4 


114.4 


130.0 


146.0 


161.6 


177.6 


193.2 


209.2 


224.8 


240.8 


45% 


50.0 


65.2 


80.8 


96.0 


111.6 


127.2 


142.4 


158.0 


173.2 


188.8 


204.0 


219.6 


234.8 


46% 


48.8 


64.0 


78.8 


94.0 


108.8 


124.0 


139.2 


154.0 


169.2 


184.4 


199.2 


214.4 


229.6 


47% 


47.6 


62.4 


77.2 


91.6 


106.4 


121.2 


136.0 


150.4 


165.2 


180.0 


194.8 


209.6 


224.0 


48% 


46.4 


60.8 


75.2 


89.6 


104.0 


118.4 


132.8 


147.2 


161.6 


176.0 


190.4 


204.8 


219.2 


49%o 


45.6 


59.6 


73.6 


87.6 


101.6 


iie.o 


130.0 


144.0 


158.8 


172.0 


186.0 


200.4 


214.4 


50% 


44.4 


58.4 


72.0 


86.0 


99.6 


113.2 


127.2 


140.8 


154.8 


168.4 


182.0 


196.0 


209.6 



WHOLE MILK TABLE (3.5%)— 50 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 20% cream and 3.5% milk are to be mixed to produce 
50 gallons of 18% cream, use the table as follows: Run down 
the figures at the left of the table until to 20%, then follow 
the line over to the 18% column, and the amount is 351 
pounds of 20% cream needed. Add enough 3.5% milk to 



make 50 gallons and the test will then be 18%. 




WHOLE MILK TABLE (3.5%)— 60 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 16% cream and 3.5 %o milk are to be mixed to produce 
60 gallons of 12% cr.eam, use the table as follows: Run down 
the figures at the left of the table until to 16%, then follow 
the line over to the 12% column, and the amount is 326.4 
pounds of 16% cream needed. Add enough 3.5 %o milk to 
make 60 gallons and the test will then be 12%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24% 


26% 


28% 


30% 


32<7. 


34% 


15% 


271.2 


354.6 


438.0 






















16% 


249.6 


326.4 


403.2 






















17% 


230.4 


301.8 


373.2 


444.0 




















18% 


214.8 


280.8 


347.4 


413.4 




















19% 


201.0 


262.8 


324.6 


387. 


448.8 


















20% 


189.0 


247.2 


305.4 


363.6 


421.2 


















21% 


178.2 


232.8 


288.0 


342.6 


397.2 


452.4 
















22% 


168.6 


220.2 


272.4 


324.0 


375.6 


427.8 
















23% 


159.6 


208.8 


258.0 


307.2 


356.4 


405.6 


454.8 














24% 


151.8 


198.6 


245.4 


292 .2 


339.0 


385.8 


432.6 














25% 


144.6 


189.6 


234.0 


279^0 


323.4 


367.8 


412.8 


457.2 












26% 


138.6 


181.2 


223.8 


266.4 


309.0 


352.2 


394.2 


436.8 












27% 


132.6 


173.4 


214.2 


255.0 


295.8 


336.6 


377.4 


418.2 


459.0 










28% 


127.2 


166.2 


205.2 


244.8 


283.8 


322.8 


362.4 


401.4 


440.4 










29% 


in.8 


159.6 


197.4 


235.2 


272.4 


310.2 


348.0 


385.8 


423.0 


460.8 








30 %o 


117.6 


153.6 


189.6 


226 2 


262.2 


298.8 


334.8 


370.8 


407.4 


443.4 








31% 


113.4 


148.2 


183.0 


217.8 


252.6 


288.0 


322.8 


357.6 


392.4 


427.2 


462.0 






32% 


109.2 


142.8 


176.4 


210.0 


243.6 


277.8 


311.4 


345.0 


378.6 


412.2 


445.8 






33% 


105.6 


138.0 


170.4 


202.8 


235.8 


269.4 


300.6 


333.0 


366.0 


398.4 


430.8 


463.2 




34% 


102.0 


133.2 


165.0 


196.2 


228.0 


259.2 


291.0 


322.2 


354.0 


385.2 


417.0 


448.2 




35% 


99.0 


129.0 


159.6 


190.2 


220.8 


251.4 


281.4 


312.0 


342.6 


372.2 


403.2 


433.8 


464.4 


36% 


96.0 


124.8 


154.8 


184.2 


213.6 


243.6 


273.0 


302.4 


331.8 


361.8 


391.2 


420.6 


451.2 


37% 


93.0 


121.2 


150.0 


178.8 


207.6 


236.4 


264.6 


293.4 


318.6 


351.0 


379.2 


408.0 


436.8 


38% 


90.0 


118.2 


145.8 


173.4 


201.6 


229.2 


256.8 


285.0 


312.6 


,340.8 


368.4 


396.0 


424.2 


39%. 


87.6 


114.6 


142.8 


168.6 


195.6 


222!6 


249.6 


276.6 


304.2 


331.2 


358.2 


385.2 


412.2 


40% 


85.2 


111.6 


138.0 


163.8 


190.2 


216.6 


243.0 


269.4 


295.8 


321.6 


348.0 


374.4 


400.8 


41% 


82.8 


108.6 


134.4 


159.6 


185.4 


211.2 


236.4 


262.2 


288.0 


313.2 


339.0 


364.8 


390.0 


42% 


81.0 


105.6 


130.8 


155.4 


180.6 


205.2 


230.4 


255.0 


280.2 


305.4 


330.0 


355.2 


379.8 


43% 


78.6 


103.2 


127.2 


151.8 


175.8 


200.4 


224.4 


249.0 


273.0 


297.6 


321.6 


346.2 


370.2 


44%: 


76'. 8 


100.2 


124.2 


147.6 


171.6 


195.0 


219.0 


242.4 


266.4 


289.8 


313.8 


337.2 


361.2 


45% 


75.0 


97.8 


121.2 


144.0 


167.4 


190.8 


213.6 


237.0 


259.8 


283.2 


306.0 


329.4 


352.2 


46% 


73.2 


96.0 


118.2 


141.0 


163.2 


186.0 


208.8 


231.0 


253.8 


276.6 


298.8 


321.6 


344.4 


47% 


71.4 


93.6 


115.8 


137.4 


159.6 


181.8 


204.0 


225.6 


247.8 


270.0 


292.2 


314.4 


336.0 


48% 


69.6 


91.2 


112.8 


134.4 


156.0 


177.6 


199.2 


220.8 


242.4 


264.0 


285.6 


307.2 


328.8 


49%. 


68.4 


89.4 


110.4 


131.4 


152.4 


174.0 


195.0 


216.0 


238.2 


258.0 


279.0 


300.6 


321.6 


50% 


66.6 


87.6 


108.0 


129.0 


149.4 


169.8 


190.8 


211.2 


232.2 


252.6 


273.0 


294.0 


314.4 



WHOLE MILK TABLE (3.5%)— 70 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) ^ 

If a 47^ cream and 3.5% milk are to be mixed to produce 
70 gallons of 207o cream, use the table as follows: Run 
down the figures at the left of the table until to 47%, then 
follow the line over to the 20%) column, and the amount is 
212.1 pounds of 47% cream needed. Add enough 3.5% milk 
to make 70 gallons and the test will then be 20%^ ^ 



15% 
16% 

17% 
18% 
19% 
20% 
21% 
22% 
23%i 186 
24% 177 
25%' 168 
26%! 161 
27%l 154 



10% 12% 14%c 16% 



316. 
291. 

268.8 
250.6 
234.5 
220.5 
207.9 
196.7 



28% 
29% 
30% 
31% 
32% 
33% 
34% 
35% 
36% 
37% 
38% 
39% 
40% 
41% 
.42% 
43% 
44% 
45% 
46% 
47% 
48% 
49% 
50% 



148. 
142. 
137. 
132. 
127. 
123. 
119. 
115. 
112. 
108. 
105. 
102. 

99. 

96. 

94. 

91. 



413. 

380. 
352. 
327. 
306. 
288. 
271. 
256. 
243. 
231 . 
221 '. 
211. 
202. 
193. 
186. 
179. 
172. 
166. 
161. 
155. 
150. 
145. 
141. 
137. 
133. 
130, 
126' 
123 
120 
116 
114 
112 
109 
106 
IIH 
102 



511. 
470. 
435. 
405. 
378. 
356. 
336. 
317. 
301. 
286. 
273. 
261. 
249. 
239. 
230. 
221. 
213. 
205. 
198. 
192. 
186. 
ISO. 
175. 
170, 
166, 
161, 
156, 
152 
148 
144 
141 
137 
135 
131 
128 
126 



518.' 
482. 
451. 
424. 
399. 
378. 
358. 
340. 
325. 
310. 
297. 
285. 
274. 
263. 
254. 
245. 
236. 
228. 
221. 
214. 
208. 
202. 
196. 
191. 
186. 
181, 
177, 
172. 
168, 
164, 
160 
156 
153 
150 



18% 



523. 

491. 
463. 
438. 
415. 
395. 
377. 
360. 
345. 
331. 
317. 
305. 
294. 
284. 
275. 
266, 
257, 
249. 
242, 
235, 
228 
221 
216 
210 
205 
200 
195 
190 
186 
182 
177 
174 



20% 



c "i-i yc 



527. 
499. 
473. 
450. 
429. 
410. 
392. 
376. 
361. 
348. 
336. 
324. 
314. 
302, 
293, 
284, 
275, 
267 
259 
252 
246 
239 
233 
227 
22 
217 
212 
207 
203 
198 



24% 26% 28% 30% 



530. 
504. 
481. 
459. 
440. 
422. 
406. 
390. 
376. 
363. 
350. 
339. 
328. 
318. 
308. 
299. 
291. 
283, 
275, 
268, 
261, 
255 
249 
243 
238 
232 



533. 

509. 
487. 
468. 
450. 
432. 
417. 
402. 
388. 
375, 
364, 
352, 
342 
332 
322 
314 
305 
297 
290 
282 
276 
269 
263 
257 
252 



535. 
513. 
493. 
475. 
457. 
441. 
427. 
413. 
399. 
387. 
371. 
364. 
354, 
345. 
336, 
326, 
318 
310 
303 
296 
289 
282 
277 
270 



537.1 

517.; 

498. 
480. 
464. 
449. 
435. 
422. 
409 
397, 
386 
375 
365 
356 
347 
338 
330 
322 
315 
308 
301 
294 



539. 
520. 
502. 
486. 
470. 
456. 
442. 
429. 
417. 
406, 
395. 
385. 
375 
366 
357 
348 
340 
333 
325 
318 



3:i% 



34%, 



540. 

522 

506. 

490 

476. 

462, 

449 

436 

425 

414 

403 

393 

384 

375 

366 

358 

350 

343 



541. 

526. 
509. 
494. 
480. 
467. 
455, 
443. 
431. 
421. 
410, 
401 
392 
383 
375 
366 



WHOLE MILK TABLE (3.57o)— 80 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 29% cream and 3.5% milk are to be mixed to produce 
80 gallons of 20% cream, use the table as follows: Run 
down the figures at the left of the table until to 29%, then 
follow the line over to the 20% column, and the amount is 
413.6 pounds of 29% cream needed. Add enough 3.5% milk 
to make 80 gallons and the tect will then be 20%. 





10% 
361.6 


12% 


14% 


16% 


18% 


20%. 


22% 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


472.8 


584.0 




















16% 


332.8 


435.2 


537.6 




















17% 


307.2 


402.4 


497.6 


592.0 




















18% 


286.4 


374.4 


463.2 


551.2 




















19% 


268.0 


350.4 


432.8 


516.0 


598.4 


















20% 


25S.0 


329.6 


407.2 


484.4 


561.6 


















21% 


237.6 


310.4 


384.0 


456.8 


529.6 


603.2 
















22% 


224.8 


293.6 


363.2 


432.0 


500.8 


570.4 
















23% 


212.8 


278.4 


344.0 


409.6 


475.2 


540.8 


606.4 














24% 


202.4 


264.8 


327.2 


389.6 


452.0 


514.4 


576.8 














25% 


192.8 


252.8 


312.0 


372.0 


431.2 


490.4 


550.4 


609.6 












26% 


184.8 


241.6 


298.4 


355.2 


412.0 


469.6 


525.6 


582.4 












27% 


176.8 


231.2 


285.6 


340.0 


394.4 


448.8 


503.2 


557.6 


612.0 










28% 


169.6 


221.6 


273.6 


326.4 


378.4 


430.4 


483.2 


535.2 


587.2 










29% 


162.4 


212.8 


263.2 


313.6 


363.2 


413.6 


464.0 


514.4 


564.0 


614.4 








30% 


156.8 


204.8 


252.8 


301.6 


349.6 


398.4 


446.4 


494.4 


543.2 


591.2 








31% 


151.2 


197.6 


244.0 


290.4 


336.8 


384.0 


430.4 


476.8 


523.2 


569.6 


616.0 






32% 


145.6 


190.4 


235.2 


280.0 


324.8 


370.4 


415.2 


460.0 


504.8 


549.6 


594.4 






33% 


140.8 


184.0 


227.2 


270.4 


314.4 


357.6 


400.8 


444.0 


488.0 


531.2 


574.4 


617.6 




34% 


136.0 


177.6 


220.0 


261.6 


304.0 


345.6 


388.0 


429.6 


472.0 


513.6 


556.0 


597.6 




35% 


132.0 


172.0 


212.8 


253.6 


294.4 


335.2 


375.2 


416.0 


456.8 


497.6 


537 . 6 


578.4 


619.2 


36% 


128.0 


166.4 


206.4 


245.6 


284.8 


324.8 


364.0 


403.2 


442.4 


482.4 


521.6 


560.8 


601.6 


37% 


124.0 


161.6 


200.0 


238.4 


276.8 


315.2 


352.8 


391.2 


424.8 


468.0 


505.6 


544.0 


582.4 


38% 


120.0 


157.6 


194.4 


231.2 


268.8 


305.6 


342.4 


380.0 


416.8 


454.4 


491.2 


528.0 


565.6 


39% 


116.8 


152.8 


190.4 


224.8 


260.8 


296.8 


332.8 


368.8 


405.6 


441.6 


477.6 


513.6 


549.6 


40%. 


113.6 


148.8 


184.0 


218.4 


253.6 


288.8 


324.0 


359.2 


394.4 


428.8 


464.0 


499.2 


534.4 


41% 


110.4 


144.8 


179.2 


212.8 


247.2 


281.6 


315.2 


349.6 


384.0 


417.6 


452.0 


486.4 


520.0 


42% 


108.0 


140.8 


174.4 


'207.2 


240.8 


273.6 


307.2 


340.0 


373.6 


407.2 


440.0 


473.6 


506.4 


43%. 


104.8 


137.6 


169.6 


202.4 


234.4 


267.2 


299.2 


332.0 


364.0 


396.8 


428.8 


461.6 


493.6 


44% 


102.4 


133.6 


165.6 


196.8 


228.8 


260.0 


292.0 


323.2 


355.2 


386.4 


418.4 


449.6 


481.6 


45% 


100.0 


130.4 


161.6 


192.0 


223.2 


254.4 


284.8 


316.0 


346.4 


377.6 


408.0 


439.2 


469.6 


46% 


97.6 


128.0 


157.6 


188.0 


217.6 


248.0 


278.4 


308.0 


338.4 


368.8 


398.4 


428.8 


459.2 


47% 


95.2 


124.8 


154.4 


183.2 


212.8 


242.4 


272.0 


300.8 


330.4 


360.0 


389.6 


419.2 


448.0 


48% 


92.8 


121.6 


150.4 


179.2 


208.0 


236.8 


265.6 


294.4 


323.2 


352.0 


380.8 


409.6 


438.4 


49% 


91.2 


119.2 


147.2 


175.2 


203.2 


232.0 


260.0 


288.0 


317.6 


344.0 


372.0 


400.8 


428.8 


50% 


88.8 


116.8 


144.0 


172.0 


199.2 


226.4 


254.4 


281.6 


309.6 


336.8 


364.0 


392.0 


419.2 



WHOLE MILK TABLE (3.5%)— 90 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 30% cream and 3.5% milk are to be mixed to produce 
90 gallons of 16% cream, use the table as follows: Run down 
the figures at the left of the table until to 30%, then follow 
the line over to the 16% column, and the amount is 339.3 
pounds of 30% cream needed. Add enough 3.5% milk to make 
90 gallons and the test will then be 16%. 





10% 


12% 


li% 


16% 


18% 


20% 


22%, 


24% 


26% 


28% 


30% 


32% 


34% 


15% 


406.8 


531.9 


657.0 






















16% 


374.4 


489.6 


604.8 






















17%. 


345.6 


452.7 


559.8 


666.0 




















18% 


322.2 


421.2 


521.1 


620.1 




















19% 


301.5 


394.2 


486.9 


580.5 


673.2 


















20% 


283.5 


370.8 


458.1 


545.4 


631.8 


















21% 


267.3 


349.2 


432.0 


513.9 


595.8 


678.6 
















22% 


252.9 


330.3 


408.6 


486.0 


563.4 


641.7 
















23% 


239.4 


313.2 


387.0 


460.8 


534.6 


608.4 


682.2 














24% 


227.7 


297.9 


368.1 


438.3 


508.5 


578.7 


648.9 














25% 


216.9 


284.4 


351.0 


418.5 


485.1 


551.7 


619.2 


685.8 












26%. 


207.9 


271.8 


335.7 


399.6 


463.5 


528.3 


591.3 


655.2 












27% 


198.9 


260.1 


321.3 


382.5 


443.7 


504.9 


566.1 


627.3 


688.5 










28% 


190.8 


249.3 


307.8 


367.2 


425.7 


484.2 


543.6 


602.1 


660.6 










29% 


182.7 


239.4 


296.1 


352.8 


408.6 


465.3 


522.0 


578.7 


634.5 


691.2 








30% 


176.4 


230.4 


284.4 


339.3 


393.3 


448.2 


502.2 


556.2 


611.1 


665.1 








31% 


170.1 


222.3 


274.5 


326.7 


378.9 


432.0 


484.2 


536.4 


588.6 


640.8 


693.0 






32% 


163.8 


214.2 


264.6 


315.0 


365.4 


416.3 


467.1 


517.5 


567.9 


618.3 


668.7 






3370 


158.4 


207.0 


255.6 


304.2 


353.7 


402.3 


450.9 


499.5 


549.0 


597.6 


646.2 


694.8 




34% 


153.0 


199.8 


247.5 


294.7 


342.0 


388.8 


436.5 


483.3 


531.0 


577.8 


625.5 


672.3 




35% 


148.5 


193.5 


239.4 


285.7 


331.2 


377.1 


422.1 


468.0 


513.9 


559.8 


604.8 


650.7 


696.6 


36%. 


144.0 


187.2 


232.2 


276.3 


320.4 


365.4 


409.5 


453.6 


497.7 


542.7 


586.8 


630.9 


676.8 


37% 


139.5 


181.8 


225.0 


268.2 


311.4 


354.6 


396.9 


440.1 


483.3 


526.5 


568.8 


612.0 


655.2 


38% 


135.0 


177.3 


218.7 


260.1 


302.4 


343.8 


385.2 


427.5 


468.9 


511.2 


552.6 


594.0 


636.3 


39% 


131.4 


171.9 


214.2 


252.9 


293.4 


333.9 


374.4 


414.9 


456.3 


496.8 


537.3 


577.8 


618.3 


40% 


127.8 


167.4 


207.0 


245.7 


285.3 


324.9 


364.5 


404.1 


443.7 


482.4 


522.0 


561.6 


601.2 


41% 


124.2 


162.9 


201.6 


239.4 


278.1 


316.8 


354.6 


393.3 


432.0 


469.8 


508.5 


547.2 


585.0 


42% 


121.5 


158.4 


196.2 


233.1 


270.9 


307.8 


345.6 


382. 5 


420.3 


458.1 


495.0 


532 . 8 


569.3 


43% 


117.9 


154.8 


190.8 


227.7 


263.7 


300.6 


336.6 


373.5 


409.5 


446.4 


482.4 


519.3 


555.3 


447o 


115.2 


150.3 


186.3 


221.4 


257.4 


292.5 


328.5 


363.6 


399.6 


434.7 


470.7 


5115.8 


541.8 


45% 


112.5 


146.7 


181.8 


216.0 


251.1 


286.2 


320.4 


355.5 


389.7 


424.8 


459.0 


494.1 


528.3 


46% 


109.8 


144.0 


177.3 


211.5 


244.8 


279.0 


313.2 


346.5 


380.7 


414.9 


448.2 


482. 4 


516.6 


47% 


107.1 


140.4 


173.7 


206.1 


239.4 


272.7 


306.0 


338.4 


371.7 


405.0 


438.3 


471.6 


504.0 


48%- 


104.4 


136.8 


169.2- 


201.6 


234.0 


266.4 


298.8 


331.2 


363.6 


396.0 


428.4 


460.8 


493.2 


49% 


102.6 


134.1 


165.6 


197.1 


228.6 


261.0 


292.5 


324.0 


357.3 


387.0 


418.5 


450.9 


482.4 


50% 


99.9 


131.4 


162.0 


193.5 


224.1 


254.7 


286.2 


316.8 


348.3 


378.9 409.5 


441.0 


471.6 



WHOLE MILK TABLE (3.5%)— 100 GALLONS. 
Explanation 

The figures at the left of the table represent the test of 
the cream on hand. 

The figures at the top of the table represent the per cent 
to be standardized to, (or the desired test.) 

If a 25% cream and 3.5% milk are to be mixed to produce 
100 gallons of 12% cream, use the table as follows: Run 
down the figures at the left of the table until to 25%, then 
follow the line over to the 12% column, and the amount is 
316 pounds of 25% cream needed. Add enough 3.5% milk 
to make 100 gallons and the test will then be 12%. 





10% 


12% 


14% 


16% 


18% 


20% 


22% 


24%: 


26%^ 


28%. 


30% 


32% 


34% 


15% 


452.0 


591.0 


730.0 






















16% 


416.0 


544.0 


672.0 






















17% 


384.0 


503.0 


622.0 


740.0 




















18%, 


358.0 


468.0 


579.0 


689.0 




















19% 


335.0 


438.0 


541.0 


645.0 


748.0 


















20% 


315.0 


412.0 


509.0 


606.0 


702.0 


















21% 


297.0 


388.0 


480.0 


571.0 


662.0 


754.0 
















22% 


281.0 


367.0 


454.0 


540.0 


626.0 


713.0 
















23% 


266.0 


348.0 


430.0 


512.0 


594.0 


676.0 


758.0 














24% 


253.0 


331.0 


409.0 


487.0 


565.0 


643.0 


721.0 














25%, 


241.0 


316'. 


390.0 


465.0 


539.0 


613.0 


688.0 


762.0 












26% 


231.0 


302.0 


373.0 


444.0 


515.0 


587.0 


657.0 


728.0 












27% 


221.0 


289.0 


357.0 


425.0 


493.0 


561.0 


629.0 


697.0 


765.0 










28% 


212.0 


277.0 


342.0 


408.0 


473.0 


538.0 


604.0 


669.0 


734.0 










29% 


203.0 


266.0 


329.0 


392.0 


454.0 


517.0 


580.0 


643.0 


705.0 


768.0 








30% 


196.0 


256.0 


316.0 


377.0 


437.0 


498.0 


558.0 


618.0 


679.0 


739.0 








31% 


189.0 


247.0 


305.0 


363.0 


421.0 


480. 


538.0 


596.0 


654.0 


712.0 


770.0 






32% 


182.0 


238.0 


294.0 


350.0 


406.0 


463.0 


519.0 


575.0 


631.0 


687.0 


743.0 






33% 


176.0 


230.0 


284.0 


338.0 


393.0 


447.0 


501.0 


555.0 


610.0 


664.0 


718.0 


772.0 




34% 


170.0 


222.0 


275.0 


327.0 


380.0 


432.0 


485.0 


537.0 


590.0 


642.0 


695.0 


747.0 




35%l 165.0 


215.0 


266.0 


317.0 


368.0 


419.0 


469.0 


520.0 


571.0 


622.0 


672.0 


723.0 


774.0 


36% 


160.0 


208.0 


258.0 


307.0 


356.0 


406.0 


455.0 


504.0 


553.0 


603.0 


652.0 


701.0 


752.0 


37%. 


155 . 


202.0 


250.0 


298.0 


346.0 


394.0 


441.0 


489.0 


537.0 


585.0 


632.0 


680.0 


728.0 


38% 


150.0 


197.0 


243.0 


289.0 


336.0 


382.0 


428.0 


475.0 


521.0 


568.0 


614.0 


660.0 


707.0 


39% 


146. Q, 


191.0 


238.0 


281.0 


326.0 


371.0 


416.0 


461.0 


507.0 


552.0 


597.0 


642.0 


687.0 


40% 


142.0 


186.0 


230.0 


273.0 


317.0 


361.0 


405.0 


449.0 


493.0 


536.0 


580.0 


624.0 


668.0 


41% 


138.0 


ISl.O 


224.0 


266.0 


309.0 


352.0 


394.0 


437.0 


480.0 


522.0 


565.0 


608.0 


650.0 


42% 


135.0 


176.0 


218.0 


259.0 


301.0 


342.0 


384.0 


425.0 


467.0 


509.0 


550.0 


592.0 


633.0 


43% 


131.0 


172.0 


212.0 


253.0 


293.0 


334.0 


374.0 


415.0 


455.0 


496.0 


536.0 


577.0 


617.0 


44% 


128.0 


167.0 


207.0 


246.0 


286.0 


325.0 


365.0 


404.0 


444.0 


483.0 


523.0 


562.0 


602.0 


45% 


125.0 


163.0 


202.0 


240.0 


279.0 


318.0 


356.0 


395.0 


433 . 


472.0 


510.0 


549.0 


587.0 


46% 


122.0 


160.0 


197.0 


235.0 


272.0 


310.0 


348.0 


385.0 


423.0 


461.0 


498.0 


536,0 


574.0 


47% 


119.0 


156.0 


193.0 


229.0 


266.0 


303.0 


340.0 


376.0 


413.0 


450.0 


487. 


524.0 


560.0 


48% 


116.0 


152.0 


188.0 


224.0 


260.0 


296.0 


332.0 


368.0 


404.0 


440.0 


476.0 


512.0 


548 . 


49% 


114.0 


149.0 


184.0 


219.0 


254.0 


290.0 


325.0 


360.0 


397.0 


430.0 


465.0 


501.0 


536.0 


50% 


111.0 


146.0 


180.0 


215.0 


249.0 


283.0 


318.0 


352.0 


387.0 


421. C 


455.0 


490.0 


524.0 



Heavy Ice Bills and 
Unsatisfactory Refrigeration 

Are UNKNOWN where 

A BAKER ICE MACHINE 



IS IN USE. 




We make a specialty of 

Creamery 
Refrigerating Plants 

and our equipment is well 
known for its extreme sim- 
plicity, efficiency and 
reliability. 



The Topeka Pure Milk Co., 
Topeka, Kansas, say: 

"The plant you installed for us 
is working in every detail entirely 
satisfactory. We are very much 
pleased with the results and can 
recommend the Baker Refrigera- 
ting Machine and the attendant 
installation." 



Guthrie Center Co-operative 
Creamery Co., Guthrie Center, 
Iowa, say: 

'The machine you installed for 
us is doing very fine work indeed. 
We figure we are saving from $600 
to S700 per year on our ice bill, 
and there is now less labor and 
dirt." 



Steady temperatures assured, and vastly improved results in the 
handling of your butter and cream. When you're ready to figure 



DON'T FORGET THE "BAKER. " 



BAKER ICE HACHDIE CONPANY, 



OMAHA, 
NEB. 



TORSION BALANCE 
CREAMERY SCALES 



HAVE 



No Knife-Edges — No Friction — No Wear 





t700 

Style No. 1700 — BUTTER 
MOISTURE TEST SCALE. 

The percentage of moisture 
do^-n to I-IO of one per cent 
can be read direct from slide 
beams \«'hen a ten gramme sam- 
ple is used. 



Style No. 1500-SINGLE BOTTLE 
CREAM TEST SCALE. We manu- 
facture these scales for one, t^^o, 
four and tw^elve bottles. 



TORSION BALANCE 
BUTTER PRINT SCALE 

should be in every 
creamery. 



FOR SALE BY LEADING JOBBERS 



The Torsion Balance Company 

MANUFACTURERS OF SPECIAL SCALES FOR SPECIAL PURPOSES 

Office, 92 Reade St., New York. Factory, 147-9 Eighth St., Jersey City, N. J. 



DONT YOU THINK SO TOO? 

If Dairy Experts are capable of making a uniform, high 
quality butter, don't you think them capable of judging 
the merits of a cleaning material when cleanliness is so 
vital to a high quality butter? 

With expert buttermakers it is a common fact that 






is the only cleaner which produces the kind of cleanliness 
necessary to the production of the highest quality of 
dairy products. 

"Wyandotte" contains no greases, therefore it cannot 
leave unsanitary soapy films or soap odors. It also is free 
from any chemical such as the caustic in sal soda which 
corrodes utensils and destroys the milk quality. 

Because it cleans sanitarily and is sanitary in itself 

Wyandotte Dairyman's Cleaner & Cleanser has the 

recommendation of all Dairy College Authorities and is 

Indian in Circle uscd by cighty-five per ccnt of the 

buttermakers. Is this not sufficient 

evidence that you are losing by not 

giving it a trial. ^ 

Ask your dealer or write your sup- 
ply man for Wyandotte Dairyman's 
In Every Package. Cleaner and Cleanser. 

THE J. B. FORD COMPANY, Sole Mfrs., 
WYANDOTTE, MICH., U. S. A. 

This Cleaner has been awarded the highest prize wherever exhibited 




i 









NAFIS 
GLASSWARE 



WIB 



Is the kind used and recom- 
mended by the largest Cream- 
eries, Condensing Plants, Ice 
Cream Factories and Agricul- 
tural Colleges in the world. Its uniform and superior quality com- 
bined with the highest degree of accuracy produces the correct results 
every time. MAY I SEND YOU A CATALOGUE? 

BRANCH FACTORY 

WILSON, NAriS & CO., Ltd. 

BRISBANE, AUSTRALIA 



LOUIS F. NAFIS 

544 WASHINGTON ELVD. 

CHICAGO 



EAGLE PRINTING COMP 



^RINE■^■E, WIS. 



JUL 19 WIS 



